Paris on Plate : Aussie Weet-Bix Rum Balls


As an ex-Aussie gal experiencing her first Parisian Christmas, it's inevitable I'll harbour secret fantasies about mangoes on a hot beach, prawns on the barbie, and thongs 'n sarongs.  Instead, the day will be all about foie gras, chestnut-stuffed rooster, real French champagne (not Aussie 'bubbles' ) and ... my fair-dinkum, Aussie Weet-Bix Rum Balls.



That's right - there's nothing French about these treats.  Nonetheless, they'll be invading the end of the frenchy feast I'll be privileged to be a part of, as a subtle kind of "up yours" to French tradition.  In the most polite way possible, bien sûr, because the Weet-Bix/Aussie component is completely undetectable, in taste and in texture.

So do yourself, your Aussie mates or your French amis a favour and whip up a batch of these rum-soaked ballsy balls, and have yourselves a fair-dinkum Christmas and Joyeux Noël.


Aussie Weet-Bix Rum Balls

(makes 30)

  • 8 Weet-Bix  (if using French "Weetabix", use 12)
  • 1 tin sweetened condensed milk
  • 1 cup sultanas
  • 1/2 cup desiccated coconut
  • 2 tbl cocoa
  • 3 tbl rum 
  1. Crush Weet-Bix in a food processor until fine.
  2. Add remaining ingredients and mix in thoroughly.
  3. Roll into walnut-sized balls, and roll in extra coconut, cocoa or vermicelli.
  4. Refrigerate until read to devour with real French champagne.  Or just 'bubbles'.