That second of anticipation as my hand guides the first of the Christmas Rum Balls into my mouth is always a special moment. I always think of my dad and how much he loved this sweet treat. This family favourite recipe makes rum balls with Weetbix and plenty of rum!

Johnnie’s Favourite Christmas Rum Balls

I’ve been making this treat to my grandmother’s recipe for many years. They are named after my father, who always liked a drop of rum and anything sweet, so what better than something that combined them both?  While some prefer their rum balls made on cake, to me, the coarser texture of crushed Weetbix contrasting with the smooth, rum-soaked raisins and the crunch of the coconut is what a rum ball is all about.

It has to be Bundaberg Rum, of course! I admit that I have been tempted to try a spiced rum like Sailor Jerry. The response from the taste test panel was, “Don’t mess with perfection”, and I have to agree.  The strong flavour of Bundaberg Rum is a perfect foil to the sweetness of the condensed milk.

I like to start the process several days ahead and sometimes have multiple batches on the go. The chopped raisins can be soaked in the rum to soften them and improve the flavour. They can soak for a few days or longer, just on the kitchen bench but not in the sun.  Mine are sitting on the bench, and I give them a shake and turn now and then.

Three tablespoons of rum are adequate, although my son Alexander would beg to differ. He is the official family rum ball taster and often has to try the mixture several times to ensure I have the rum balance correct. Don’t worry, he’s a grown-up!

These rum balls also make great presents for friends and family.  I exchange some with a dear friend who makes me a Christmas pudding every year.  Here is her foolproof, Easy Christmas pudding recipe.

I hope you enjoy making and eating these rum balls as much as I do, and they become a treasured part of your family’s Christmas celebrations.

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Johnnie's Christmas Rum Balls
Yield: 24

Johnnie's Christmas Rum Balls

Prep Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour

Easy to make for a post-dinner treat or gift for friends and family, these rum balls are a family tradition.


  • 1 cup chopped raisins
  • 3 tablespoons or up to 1/4 cup of Bundaberg Rum (dark rum) depending on taste preference
  • 10 Weet-Bix or Vita Brits
  • 2 tablespoons cocoa
  • 1/2 cup desiccated coconut
  • 1 400g can condensed milk
  • Extra coconut or chocolate sprinkles


  1.  Chop the raisins and leave to soak in the rum. (You can do this the day before if you like).
  2. Crush the Weetbix in a bag with a rolling pin. They have to be fine but still with some texture.
  3. Mix all the ingredients well in a bowl.
  4. Cover in the fridge for ½ hour.
  5. Shape into balls using a large teaspoon and roll in coconut. Wet your hands for easier rolling. You can also roll them in chocolate sprinkles for variation.


Store in the refrigerator in a sealed container after making.  Don’t eat too much of the mixture, or you won’t have enough rum balls. It’s happened!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 125Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 37mgCarbohydrates: 22gFiber: 2gSugar: 15gProtein: 2g offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.

Strawberry roulade dessert