These rum balls are made with good ol’ Aussie Weetbix. I researched several old-fashioned recipes to come up with a recipe that delivers perfectly soft and delicious balls of rum bliss.
(If you don’t have weetbix in your country, don’t fear. You can use 120 grams of a wheat breakfast cereal instead of weetbix.)
Searching for the perfect rum balls recipe
I searched old newspapers, Nana Ling’s handwritten recipe books, old home cooking supplements and vintage recipe books to find the perfect rum balls recipe. But I wasn’t quite satisfied with any I came across.
I turned to my mum and she shared some recipes she’d collected during her time working in bakeries.
Still, not quite what I was looking for.
One of my mum’s recipes used cake crumbs and while it may guarantee a lovely soft texture, it’s an ingredient that doesn’t really translate well for home cooks these days. However, it did offer some neat little ingredients that I thought would be perfect to add to a weetbix rum balls recipe. The weetbix recipes are often criticised for being on the dry side, so I wanted to avoid that problem and now I had a plan – and a couple of extra little ingredients – to do just that.
So the recipe here is a mash-up of old rum balls recipes. I’ve borrowed from here and there to create a perfect rum balls – with weetbix – recipe.
- 8 weetbix (use 120 grams of a wheat breakfast cereal if you don't have weetbix in your country)
- 2 tablespoons rum
- 3/4 cup dessicated coconut
- 3 tablespoons cocoa
- 1/4 cup dried diced apricot
- 1 tablespoon raspberry jam
- 395 grams condensed milk (1 tin)
- 3/4 cup dessicated coconut (additional for rolling)
- Crush weetbix to a fine consistency.
- Spinkle rum over weetbix.
- Add remaining ingredients and stir well to combine.
- Roll into small balls and coat by rolling in additional coconut.
- Place balls on a tray lined with baking paper and place in fridge for at least a couple of hours to set.
- Store in the fridge in an airtight container and enjoy cold or at room temperature.