Rumballs and a Christmas Crisis
My oven has been a faithful old soul. With nary a murmur of complaint it has journeyed with me through countless cakes, tarts, pies, biscuits, casseroles and roast dinners. We've had the odd falling out over burnt biscuits and rare roast chickens, but overall it's been a happy partnership. Until last night that is, when my devoted culinary retainer turned it's toes up and died.
I had just launched a major baking sesssion when this catastrophe came to light. There I stood with a tray full of carefully tended shortbread dough in one hand and a handful of hair in the other. No amount of twiddling with knobs, jiggling of elements or good old swearing could coax a celsius of heat from the thing.
And this was two days before Christmas. TWO DAYS!!!!
First thing this morning I started some serious finger walking through the yellow pages. And low and behold an electrician, otherwise known as the nicest man on earth, appeared on my doorstep late this afternoon. Fingers, toes and everything else crossed he will be back tomorrow with a new element. The family may yet be spared cold ham and raw stuffing.
If the worst comes to the worst I plan to buy them off with these rumballs.
They are a family tradition going back as far as I can remember. They have always been there. I just love them. They are made with wheet bix which gives them a great texture. I hate heavy mushy rumballs made from biscuits.
They are kinda messy to make, as the mixture has tendency to stick to fingers. But that is part of their fun. I always add a dash more rum as well. Just to give them that extra something something.
I can't wait for Christmas Day just to tuck into these!!!
Merry Christmas everyone
8 wheet bix1 cup sultanas, chopped
1 can condensed milk
2 tbspn cocoa
1 tbspn rumdessicated coconut
Crumble the wheet bix with your fingers or a rolling pin. Mix in the remaining ingredients except the coconut.
Roll heaped teaspoons of the mixture into balls. Roll in the coconut. Store in the refrigerator.