Caribbean Rum and Gingerbread Balls
Rum Balls have always been such a classic part of the Christmas treats in our home, but to my way of thinking the classics are the forms that can spawn a plethora of variations. Hence, these Gingerbread Balls are based on the idea of Rum balls but use Ginger cake as a base, with the addition of Caribbean Rum and the exotic Stem Ginger, an ideal marriage of flavours. There is no cooking involved, unless you want to make the ginger cake yourself. I have only been able to find good stem ginger at specialist Delicatessen stores, but I'm sure it is more readily available in the cities. More ginger can be added to this recipe for the gingerholics.
These will be Christmas gifts made with love for my friends, which I find more satisfying and meaningful than presenting them with something I have purchased. I hope they feel the same way. Since I have finished work, I guess I approach a lot of things differently, and now that I can I enjoy spending more of my time being creative in my kitchen, a valued luxury of retirement.
3/4 cup (60g) desiccated coconut
1/3 cup (80ml) sweetened condensed milk
1/2 cup finely chopped stem ginger, drained of syrup or use Naked uncrystallised ginger
2-3 tbs. Caribbean or Bundaberg (dark) rum (optional)
1/3 cup (65g) dark chocolate chips
Extra desiccated coconut for the coating
Makes about 40 balls.
- Place the cake crumbs, coconut, condensed milk, rum, and chocolate chips in a bowl. Stir until well combined.
- Line a baking tray with baking paper. Roll 1 tablespoonful of the mixture into a ball. Place on the lined tray and continue with the rest of the mixture.
- Place extra coconut on a plate. Roll the balls in the coconut to coat. Place in an airtight container and store in the fridge.