Jo Hayes our journalist is bringing her Christmas baked goods each day this week.

Today’s recipe is Rum Balls!


800g dark fruitcake
1/3 cup (80mL) dark rum
3x 180g chopped dark chocolate
1 cup chocolate sprinkles
2 cups dsiccated coconut
2 cups crushed Digestive biscuits


Step 1: Line 2 large trays with baking paper. Crumble fruitcake into a large bowl. Drizzle with rum. Mix.


Step 2: Place chocolate in a microwave-safe bowl. Microwave on medium-high (75%) for 1 minute 30 seconds to 2 minutes, stirring with metal spoon every 30 seconds, or until smooth. Add melted chocolate to fruitcake mixture. Mix well to combine.

Step 3: Working quickly, roll 1 level tablespoon of fruit cake mixture into a ball. Toss in sprinkles, coconut or biscuits (see note). Place on prepared tray. Repeat with remaining fruitcake mixture and sprinkles.

Step 4: Refrigerate for 1 hour or until firm. Serve.

Recipe is from