So today I bought my first ever food processor. I’m not going to lie, it was a cheap one from Argos. But I figure this will be one of those appliances that I’ll either love and use regularly, or it will end up in the pile with the other unused and unloved appliances that I’ve bought over the years. There’s no need to go out and get a flashy one when my expectations are oh so high.
We recently held our second international food day at work and it was a resounding success. My contribution was the super easy, and ever-popular among grown-ups for that little kick of booze, rum balls. None of the Brits in the office seemed to know what rum balls were, so I tried to pass them off as some sort of Australian delicacy, but they saw through the façade and called me on the fact that Aussies seem to be attracted to anything with the slightest amount of booze in it.
I chose this recipe because I had recently brought back a bottle of rum from Cuba and it did not get the welcome I predicted in our household when I returned. It was sitting alone and dejected on the shelf, just calling out for me to open it. So open it I did. Bring on the Mojitos and Cuba Libres…Well, not really, there were no mixers in the flat, so I stuck to the rum balls. Though after the stress involved, I probably should’ve had a nip or two.
Step one of my recipe involved crushing a mixture of Marie and Gingernut biscuits in a food processor. Problem – I didn’t have a food processor. But how hard could it be to squash some biscuits?! As I was soon to find out – extremely hard! I attempted putting them in a freezer bag and using a heavy object (read: rum bottle) to club them, but I kept getting holes in the bag and biscuit crumbs were dispersing themselves around my living room like deadly spores trying to infect the world. I tried putting it in a tea towel, but there was still too much spillage, so I resorted to using my hands. They were thoroughly washed beforehand. And raw afterwards.
The rest of the recipe went off without a hitch and the rum balls were a resounding success, but I sure learnt my lesson about substituting anything for a food processor. I can’t wait to try out my new toy!
Chocolate Rum Balls
Makes about 25
Prep Time: 10 minutes (if using a food processor; quite a bit longer if not!)
200g gingernut biscuits
200g marie biscuits
½ cup desiccated coconut
395g tin condensed milk
3 tablespoons cocoa
6 tablespoons rum (optional, but makes it so much better!)
Desiccated coconut, for coating (or chocolate sprinkles)
1. Crush biscuits in a food processor (or if you’re brave, you can try and use your hands!)
2. Combine biscuit crumbs, coconut and cocoa in a large bowl.
3. Add condensed milk and rum and mix well.
4. Roll mixture into small balls (about the size of a ping pong ball) and coat in coconut or sprinkles.