Rum Balls

Ingredients

• 250 g chocolate cake crumbled.
• 1/4 cup ground walnuts.
• 1 tablespoon golden syrup.
• 1 tablespoon overproof rum (Australian!)
• 80 g butter.
• 1 tablespoon blackberry jam.
• 50 g dark chocolate grated.
• 1/2 cup chocolate sprinkles.

Directions

1. Line a 32 X 28 cm oven tray with foil.
2. Combine the cake crumbs, walnuts, syrup and rum in medium mixing bowl. Make a well in the centre.
3. Combine the butter and jam in a small pan. Stir over low heat until melted; remove from heat.
4. Add butter mixture to cake crumbs. Using a wooden spoon, stir until the mixture is just combined. Add grated chocolate and mix well.
5. Using hands, roll two teaspoons of mixture into a ball. Roll in sprinkles; place onto prepared tray and refrigerate until firm. Repeat with remaining mixture. Rumballs will keep in an airtight container in refrigerator for up to 3 weeks. Makes 30)

1. Line a 32 X 28 cm oven tray.
2. Combine the cake crumbs, walnuts, syrup and rum in medium mixing bowl. Make a well in the centre.
3. Combine the butter and jam in a small pan. Stir over low heat until melted; remove from heat.
4. Add butter mixture to cake crumbs. Using a wooden spoon, stir untl the mixture is just combined. Add grated chocolate; mix well.
5, Using hands, roll two teaspoons of mixture into a ball. Roll in sprinkles; place onto prepared tray and refrigerate until firm.
6. Repeat with the remaining mixture. Rumballs may be stored in an airtight container in the regrigerator for up to 3 weeks.

Submitted 6/13/05.
Source: Old fashioned favourite
Submitted By: Lorraine TOPPING.
lenlor@bigpond.com
Rum Balls