Homemade Recipes

Ingredients:

800g dark fruitcake

1/3 cup (80ml) dark rum

3 x 180g blocks good-quality dark chocolate, chopped

1 cup chocolate sprinkles

2 cups desiccated coconut

2 cups crushed Digestive biscuits

Directions:

Line 2 large trays with baking paper. Crumble fruitcake into a large bowl. Drizzle with rum. Mix.

Place chocolate in a microwave-safe bowl. Microwave on medium-high (75%) for 1 minute 30 seconds to 2 minutes, stirring with metal spoon every 30 seconds, or until smooth. Add melted chocolate to fruitcake mixture. Mix well to combine.

Working quickly, roll 1 level tablespoon of fruitcake mixture into a ball. Toss in sprinkles, coconut or biscuits (see note). Place on prepared tray. Repeat with remaining fruitcake mixture and sprinkles.

Refrigerate for 1 hour or until firm. Serve.