Food -cakes thiebaud
Posted on 11/20/2012 by anita_margarita
My husband says his mother used to make rum balls and bourbon balls at Christmas.

Rum balls: He says they were NOT the chocolate kind, and they were definitely baked. He says he remembers them coming out of the oven with a somewhat crisp exterior and tender interior.

Bourbon balls: the only recipes I can find are the no-bake type made with crushed wafer cookies, which I made and we both hated, and he says no, that these were baked.

I have searched my cookbooks and online, but all I can find are recipes for the no-bake kind and the chocolate kind. It's entirely possible that he has these confused with something else, but if anyone would have a recipe for this, it's bakebakebake readers.

Does anyone have a recipe for these specific types of cookies?

vodkanoodles 21st-Nov-2012 04:33 am (UTC)
my nanna used to bake sherry, rum and bourbon balls at chrissy - same base batter withthe different booze and a few complimentary spices (or peels for the lady/sherry ones) and they were good to go

i remember it as similar to the boiled pudding base if that helps?
anita_margarita 21st-Nov-2012 04:40 am (UTC)
I'm not sure what you mean by boiled pudding base - do you mean like a blancmange? Or a plum pudding?
vodkanoodles 21st-Nov-2012 05:03 am (UTC)
anything you do this with:
Boiled Pudding
1.You will need a 60cm square piece of unbleached calico. If the cloth is new, soak it in cold water overnight. Next day boil the cloth for 20 minutes, rinse.
2. Have ready a large saucepan three-quarters full of rapidly boiling water, 2.5m of kitchen string and ¢ cup (75g) plain flour.
3.Drop the prepared pudding cloth in boiling water, boil one minute. Wearing rubber gloves, squeeze water from cloth. Spread the hot cloth on the bench, rub the plain flour into the centre of the cloth to cover a 40cm area, leaving the flour thicker in the centre where the "skin" will need to be thickest.
4. Place pudding mixture in centre of cloth, gather cloth evenly around the pudding. Pat into a round shape. Tie cloth tightly with string close to the mixture. Tie a loop in the string to make the pudding easy to handle. Pull ends tightly to make pudding as round as possible.
5. Lower the pudding into boiling water, cover with a tight-fitting lid, boil rapidly for six hours. Replenish with boiling water as needed to maintain the water level.
6. Place handle of a wooden spoon through the loop of string, lift pudding from water. Place pudding in a bowl or colander, cut string and peel back cloth a little. Invert onto a plate then slowly peel cloth back completely; cool. (It is important to remove the cloth while the pudding is hot, to prevent the skin sticking to the cloth. We prefer to remove the cloth for storage to prevent mould forming.)

anita_margarita 21st-Nov-2012 05:12 am (UTC)
Ah, I get it. That kind of pudding is pretty much unknown here in California except for expats.
vodkanoodles 21st-Nov-2012 05:15 am (UTC)
ahhh... turns out a lot of my Aussie friends don't get this either - must be as irish as nanna said it was after all ;)
xalle 21st-Nov-2012 06:22 pm (UTC)
I'm from Ireland, you get this in scotland too it's called clootie and I'm fairly sure they have a version of it in some places in england too.
bizwac 23rd-Nov-2012 01:58 am (UTC)
This is the kind of Christmas pudding my family has always made (though ours is left to dry for quite a while after boiling)
- An Australian
glennagirl 21st-Nov-2012 05:14 am (UTC)
I live in Kentucky, and bourbon balls are generally a confection made with chocolate and have a cream center that's full of bourbon. Some have a squirt of bourbon in the center, but that isn't as common.
If you prepare them like a truffle then you can infuse the ganache with bourbon and roll that in cocoa powder, possibly chopped walnuts (a traditional top to the bourbon ball).
Some recipes call for soaking walnuts in bourbon, and incorporating them into the center.
anita_margarita 21st-Nov-2012 06:48 am (UTC)
I'll ask him if that sounds like what he remembers. It sounds really good!
glennagirl 21st-Nov-2012 04:42 pm (UTC)
Kentuckians consider ourselves experts ;) Bourbon was invented here, after all.
If you want to try one of the best bourbon balls I've encountered, this little shop does an excellent job. I discovered them a few weeks ago and was impressed enough to buy a box.

Edited at 2012-11-21 04:43 pm (UTC)
dania_audax 27th-Nov-2012 05:30 pm (UTC)
Alcohol starts evaporating at 174 degrees. Whatever you make will probably taste better if it's not baked.
anita_margarita 27th-Nov-2012 05:33 pm (UTC)
No doubt, but... my husband will taste the unbaked ones and say they aren't what he remembers. And that's what I'm looking for - the cookies his mother made.
This page was loaded Apr 23rd 2018, 1:22 pm GMT.