Christmas treats - rum balls and apricot balls

Part of the magic of Christmas for me is the observance of various rituals and traditions. In the uncertainty of everyday life, Christmas acts like an anchor between the past and the present, holding the ship of life steady and bringing some calm amidst the storm.

Every Christmas while I lived at home, Mum made rum balls and apricot balls for Christmas. Now that I have left home and neither she nor my brother care for them, she has stopped making them. However, the great news is that because Mum made them year in, year out, I picked up how to make these treats for myself. This means that I can re-create my own little slice of Christmas tradition every year, and with it, happy memories of Christmases past.

If I was let loose on whole batches of rum balls and apricot balls, I could certainly eat them all - I love them. What's not to love? However, this year's rum balls and apricot balls are destined for my Christmas goodie boxes.

There are probably as many different recipes for rum balls as there are households that make them. My best friend from primary school used to include soggy Weetbix in hers (eww!); some people dip them in chocolate, others coat them with cocoa, dollarettes or coconut; some recipes contain dried fruit, others don't. It all depends on family traditions and personal preference. However, the common elements in all recipes are rum and cocoa.

In this post, I will share my family recipes for rum balls and apricot balls. If you like the sound of them, maybe you will adopt these treats as one of your Christmas traditions!

The recipes are as follows:

Rum balls

1 tin condensed milk (light is OK)

125g crushed plain biscuits (I used Arnotts Milk Arrowroot)

2-3 tablespoons cocoa, sifted

1/2 cup sultanas

2-3 tablespoons rum

1 packet dessicated coconut

Combine all ingredients other than coconut in a large bowl. Add just enough coconut to the mixture until it is firm enough to roll into balls (don't add the whole packet!). Pour more coconut onto a plate. Take teaspoons of the rum ball mixture, roll into balls between your palms, then roll in the coconut until coated and no longer sticky. Repeat with the remaining mixture. Store in an airtight container in the refrigerator until ready to serve.

Apricot balls

1 tin condensed milk (light is OK)

1 cup dried apricots, chopped finely

2-3 tablespoons dry sherry

1 packet dessicated coconut

Combine all ingredients other than coconut in a large bowl. Add just enough coconut to the mixture so that it is firm enough to roll into balls. Pour more coconut onto a plate. Take teaspoons of the apricot ball mixture, roll into balls between your palms, then roll in the coconut until coated and no longer sticky. Repeat with the remaining mixture. Store in an airtight container in the refrigerator until ready to serve.

These simple but tasty treats are best made at least a couple of weeks in advance so that the alcohol can permeate them properly. They are delightful served as an after dinner treat, or any time, really!