Rum Balls

Rum Balls

From   Hi Tea

Prep: 30 minutes

Cook: 3 minute

Method: Easy

Course: Snack

Type: Hungarian

Key Ingredients:

An ideal recipe for leftover sponge cake – rum gives a real punch and also a delightful flavour


  • Sponge cake 100 gms
  • Rum 4 tsps
  • Raisins (kishmish) 20 gms
  • Chocolate, grated 100 gms
  • Chocolate sauce 100 gms
  • Colourful vermicelli to garnish


  • Take the raisins in a small bowl, add rum for around 15-20 minutes.
  • Crumb the sponge cake and put into a mixing bowl.
  • Take grated chocolate in another bowl and melt on a double boiler and add to sponge crumbs.
  • Add rum soaked raisins and mix well.
  • Divide the mixture into equal portions and shape them into balls.
  • Take chocolate sauce in yet another bowl and spread colourful vermicelli on a plate.
  • Dip these balls in the chocolate sauce, roll in colourful vermicelli and arrange them on a serving platter.
  • Serve.