Here is my top-secret recipe for winning work’s rum ball competition. There’s no coconut, condensed milk, weetbix or biscuits. It’s not something to eat all time, but an easy one for a work night.
I’ve used a store-bought cake to cut down on the preparation time and I’ve tried a number of different varieties – plain cake with jam works well, so does the chocolate version (see photo) for a double dose of chocolate. I did scrap the mock cream off though. If the mixture is a little damp leave it for 10 minutes or so for the chocolate to harden up a little. Roll in coconut at the end if you wish.
These are rich, decadent and moist.
500g swiss roll or Madeira cake
150g dark cooking chocolate
- Crumb the prepared cake in a large glass bowl.
- Melt chocolate as per instructions on packet.
- Mix the melting chocolate into the cake mix, then mix in the rum. Keep mixing until well combined.
- Scoop out and roll into balls. Place on a tray or container lined with baking paper.
Keep in the fridge, especially during summer.
This is Jason’s Christmas Pudding recipe which he won first prize in the local show. Last year I regrettably made a different version, but we didn’t like the addition of nuts and it was more work . I also bought a special pudding tin and it went rusty after only a few months! Anyhow I’ve gone back to this winning one which was well received the year I made it. I’ve made a few changes, mostly notably I’ve divided everything in half which you’ll find is still plenty.
375g sultanas, sundried
375g raisins, sundried
200g glaced cherries, or cranberries
50g dried mangos, or your favourite
½ large cup of rum
1 cup sugar
2 cups plain flour
½ tbps baking soda
pinch of salt
½ tsp mixed spice
½ tsp cinnamon
2 eggs, organic
Parisian essense or vanilla
- Soak the dried fruit in the rum overnight. You can use any combination of dried fruit – the original recipe had 500g mixed fruit, 250g raisins and 250g sultanas, but I wanted to use up some things in the cupboard.
- The next day, cream the butter and sugar.
- Add the eggs and beat well.
- Add the fruit and essence, then the remaining ingredients.
- Place mixture in an oven bag. Tie bag tightly with some string about 3 cm from the mixture. It’s important to make sure that you get all the edges tied with the string so no water gets in.
- Place in the fridge for 2 hours.
- Put small plate upside down or rock in the bottom of a boiler. I use a large pasta pot with an enclosed strainer. Add water to nearly cover the pudding and bring to the boil. Cook for 4 hours.
- As needed top up with more boiling water.
- Mature for a few weeks in the fridge.
- To reheat: place in boiling water for ½ hour. We just use the microwave.
Notes: Suitable for freezing, but keeps for ages.