Rum Balls

What would our Christmas Fare be without the rum ball. My grandmother used to make these little delights as did my aunts, my mother is still making them and now we all do too. There are many recipes for the rum ball and I have tried a few but this is my favourite and its so easy.

250 grams butter
500 grams icing sugar
1 cup  chopped nuts
1 cup chopped sultanas
4 tablespoons dessicated coconut
4 tablespoons cocoa powder
4 tablespoons rum
chocolate sprinkles you may use coconut


Soften butter to room temperature. Sift icing sugar and the cocoa into butter. Add the nuts, coconut, and sultanas.
Mix the lot together to combine and add the rum mixing it in well. At this point you may like to add a little more icing sugar or coconut if you feel the mixture is a little runny.
Place it in the fridge for 15 minutes or so as it becomes easier to handle if cool.
Cover a plate with the chocolate sprinkles.Take heaped teaspoonfuls of the mixture and quickly roll in your hands into a ball. Roll the balls in the sprinkles to coat and place in mini paper cupcake containers.You may have to have a break, putting them back into the fridge to get cold again, whilst you enjoy a glass of Christmas bubbles, preferably French !
This amount will make approximately 48 and is easily halved.