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