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Punch balls rolled in coloured sprinkles
Festive, colourful rum punch balls, a quick no-bake treat

Rum and cocoa punch balls

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The sweetest form of waste reduction! This recipe is a classic example of how to create something entirely new and elegant from simple ingredients – like dry sponge fingers. No-bake, quick to prepare, and the flavours truly mature in the fridge.
🕒 Prep Time 20 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 20 servings
🔥 Calories 130 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Food processor or rolling pin and bag
  • Large bowl
  • Small saucepan (for butter)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Grind the sponge fingers very finely, or crush them in a bag.

Tip: The finer the crumbs, the more homogeneous and silky the ball texture will be.
2 ✓

Mix in the icing sugar and cocoa powder.

Tip: It's worth sieving the cocoa powder to avoid bitter lumps.
3 ✓

Melt the butter and pour it onto the crumbs along with the milk, rum, and essence. Knead together.

Tip: The porous structure of the sponge absorbs the liquid, swells, and forms a soft dough [Absorption].
4 ✓

Form balls with wet hands, then roll in sprinkles.

Tip: Wet hands prevent the sticky, sugary mixture from adhering to your palms.
5 ✓

Refrigerate for at least 1 hour before serving.

Tip: In the cold, the butter solidifies, giving structure to the balls.

Recipe FAQ

The mixture is too soft, I can't shape it.
Put it in the fridge for half an hour; the butter will firm up, making it easier to work with. If it's still soft, add a little more ground biscuit.

Ingredients

  • 300 g Sponge fingers (Ladyfingers) or ground plain biscuits
  • 100 g Icing sugar
  • 100 g Butter
  • 100 ml Milk
  • 2 tbsp Rum (or rum flavouring)
  • 1 tbsp Cocoa powder
  • 1 tsp Punch essence (or Rum essence)
  • 50 g Coloured sprinkles (for rolling)