Rum Balls

Rum balls take me back to my childhood. They remind me of school fetes, and the strange after-burn my young palette didn't understand when someone got a bit excited with the rum.

These are another super easy Christmas treat that can be made in no time at all, and with minimal stress. Sometimes I think the simplest things are the most successful.

I must insist you use the best cocoa you can get. It really effects the taste. Cadbury Bournville is fine, but if you can get some divine Dutch stuff use that. And a note: I always use natural coloured glace cherries. None of those alien looking artificial red & green ones, despite their festivity! The taste will actually be better I promise you.

And remember to warn anyone you give these too not to drive if they have to many!

• cake crumbs (from a batch of basic cupcakes - use the lot)
• 4 tbsp cocoa 
• 1/2 cup caster sugar
• 1/2 cup brown sugar
• 2/3 cup glace cherries, finely diced
• 3 tbsp rum (dark obviously, not white - and something you would actually drink)
• 4 tbsp jam (I used a mixed berry, but whatever is at hand is fine)
• 1 - 2 cups chocolate sprinkles or desiccated coconut

Combine the cake crumbs, cocoa, sugar, cherries and rum in a bowl. Gently heat the jam over low heat or bung it in the microwave on medium for 20-40 seconds until it is nice and liquid. Stir this into the bowl.

You may need to add some extra jam (or rum if you fancy) if the mixture is too dry. It needs to be damp to get the sprinkles/coconut to stick.

Pinch off small amounts (think walnuts, or smaller if you like) and roll each one in the coconut/sprinkles. Make sure they are completely, and evenly, coated.

Place them in small patty cases if you want them to look all fancy for gifts, or just straight into the airtight container you'll use to store them in the fridge.

These will keep in the fridge for a month (all that rum keeping things fresh) and the taste probably benefits from a little time so the flavours can mellow.

White Christmas

White Christmas just screams festivity. And if you're looking for something quick and easy to whip up at short notice for any Christmassy gathering, or it's just to hot to turn the oven on, look no further.

These are cheap too which makes gift giving far more attractive.

Children can make this staff (virtually) unsupervised, so even the most novice of bakers is sure to succeed. And everyone seems to like it. It evokes all good things Christmassy, without any added stress at what is generally an eventful time in the kitchen at this time of year. It can be made well in advance, as it has a 2 week storage time (I did this, and it wasn't effected negatively at all).

One word of advice - heat the knife a little under some hot water before cutting. It will make it so much easier.

• 2 cups rice bubbles
• 1 cup desiccated coconut
• 1 cup powdered milk
• 1 cup mixed fruit, roughly diced (go for something with glace cherries or add them in for extra festive cheer)
• 1 cup icing sugar
• 250g copha
• 1 tsp vanilla essence

Combine rice bubbles, coconut, powdered milk, fruit and icing sugar in a large bowl. 

Melt copha in a small pan over low heat or in the microwave for 30 second bursts on a medium setting until melted. Pour this over the dry ingredients, and vanilla and then mix together. I used my hands, but don't feel you have to. 

Tip into a lined, deep 30 x 20cm baking tray (a lamington or brownie pan) and press down firmly. Make sure it has a nice and even surface. Smoothing with the back of a spoon helps. 

Chill until set (2 hours or so) and the cut into pieces. Do what ever you like here. I made quite large bars, but bite-sized squares would be cute too.

Keep refrigerated in an airtight container for up to a fortnight.