Homemade Rum Balls
Homemade rum balls are a no-bake sweet that turns cake crumbs or crushed biscuits into rich, boozy truffles. Cocoa, jam, melted butter and a splash of dark rum bind the crumbs, then each ball gets a coat of desiccated coconut. The recipe makes 20 and needs just 20 minutes of hands-on work, plus an hour in the fridge to firm up and let the flavour settle.
- Total
- 1 h 32 min
- Prep
- 20 min
- Cook
- 2 min
- Serves
- 20 rum balls
- Per 1 rum ball
- 135kcal
Ingredients and swaps for homemade rum balls
The crumbs are the base, so choose them with care. Plain or chocolate sponge gives a soft, truffle-like texture, and crushed digestives give a firmer, slightly sandy one. The butter holds everything together and gives a smooth bite, and the jam adds a fruity note that goes well with the cocoa. Dark rum has more flavour than white, but any spirit you have in the cupboard will do: brandy, whisky or coffee liqueur all work.
Rum balls are not cooked, so the rum stays at full strength. Keep them away from children and anyone avoiding alcohol, or use one of the alcohol-free swaps in the FAQ.
Step-by-step homemade rum balls
Tap a time to start a timer.
- Make the crumbs Break the cake into a large bowl and rub it between your fingers until it forms fine crumbs. If you are using biscuits, crush them in a food processor or in a freezer bag with a rolling pin. Sift in the icing sugar and cocoa powder and stir to combine.
- Add the wet ingredients Melt the butter in a small pan over a low heat for about , then leave it to cool for a minute. Stir the butter, rum and jam into the crumbs until you have a thick, sticky mixture that holds together when you squeeze a little in your hand.
- Rest the mixture Leave the bowl for , so the crumbs soak up the liquid. If it still feels crumbly, stir in a teaspoon of water or jam at a time.
- Roll the balls Scoop about a heaped tablespoon of the mixture (around 25g) and roll it between your palms into a smooth ball about the size of a large walnut. You should get 20.
- Coat and chill Tip the coconut onto a small plate and roll each ball in it until covered. Put them in the fridge, in a single layer, for at least 1 hour before serving.
Serving and giving
Serve the balls cold, in paper cases, with coffee after a meal. They make a good edible gift in a tin lined with baking paper, and they look festive in a Christmas box with homemade ginger biscuits. A slice of classic chocolate cake is a good source of crumbs if you want to make them from scratch rather than from leftovers.
Common problems and fixes for Homemade Rum Balls
- The mixture is too dry and will not hold together.
- The crumbs may be very dry or very fine. Add a teaspoon of jam or water at a time, and let the mixture sit for a few minutes between additions.
- The mixture is too sticky to roll.
- Stir in a couple of tablespoons of extra crumbs, or chill the bowl for 15 minutes. Wet your hands with cold water before rolling.
- The coconut will not stick.
- Roll the balls while the surface is still slightly tacky, and press the coconut on firmly. If they have dried out, dab each ball with a little jam first.
- The rum tastes harsh.
- The flavour mellows overnight in the fridge. If it is still too strong on day two, make the next batch with 1 tbsp of rum and a spoonful of cold coffee.
Frequently asked questions about Homemade Rum Balls
How long do homemade rum balls keep?
They keep for up to 1 week in an airtight container in the fridge. They also freeze well for up to 3 months; defrost them in the fridge before serving.
Can I make rum balls without alcohol?
Yes. Replace the rum with cold black coffee or orange juice, or use 1 tsp of rum essence mixed with 2 tbsp of water. Because the rum is not cooked, always use the alcohol-free version for children.
What kind of cake works best?
A plain or chocolate sponge, or a leftover Madeira-type cake, gives the best flavour. Very moist cakes may need less jam, so add it a little at a time. Biscuits such as digestives, ginger nuts or amaretti also work.
What else can I roll them in?
Chocolate sprinkles, cocoa powder, finely chopped nuts or grated dark chocolate all work. Roll them just before the chill so the coating sticks.
How did you like the recipe?
4.8 / 5 · 6 ratings
