I’ve been away on holidays for a little while but now we’re back to normal at home I figured it was time for some Christmas cooking. This recipe is based on one my friend’s mother gave me some years ago and has been modified to make it gluten-free. I noticed recently that someone published a recipe that is basically the same as this one, with the exception that there’s no mixed fruit in it. If you don’t like the dried fruit, just leave it out. This is a double recipe so if you don’t want as many, just halve the amounts.
500 g gluten-free biscuits, crushed in a food processor (I used the Leda gluten-free arrowroot biscuits – 2.5 packets)
210 g coconut
300 g mixed fruit
48 g cocoa
2 tins (each tin is 395 g) sweetened condensed milk
80 ml rum
extra coconut for rolling
1. In a large mixing bowl combine the biscuit crumbs, coconut, mixed fruit and cocoa and mix well.
2. Make a well in the centre of the mix and add the condensed milk and rum. Mix thoroughly.
3. Refrigerate for about 30 minutes to firm the mixture.
4. Take small spoonfuls and roll into a ball then roll in extra coconut. Keep refrigerated.