Ingredients:

2 Packets Scotch Finger Biscuits, crushed fine in blender

15 weet bix, crushed in blender ( Adjust to suit consistency)

2 cans condensed milk

Heaps of cocoa – approx 2/3 cup – makes it very dark and rich

1 or 2 cups coconut – plus another cup for coating.

2 cups dried fruit – raisins and sultanas

4 generous nips of rum (Artificial run essence is ok, but rum tastes better)

Method:

Soak the fruit in the rum for up to a day, but at least half an hour. The longer the soak, the plumper and juicier the fruit.

Place all ingredients except for half the crushed weet bix in a large bowl. Mix well. Gradually add the weet bix to get the balls to a nice, solid yet moist consistency that will roll into balls and not stick to your hands too much. Roll into balls and coat with coconut a few at a time. Best served cold. Store in fridge.

Makes about 80

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You don’t want to be cooking while your guests are playing. I’ve done it before, and while everyone was extremely satisfied with all the freshly deep friend and baked finger food that kept coming, they were nagging me all the time to come and sit with them.

The secret is to do as much preparation as possible before the event and serve hot foods that can be simply reheated at the right time, such as lasagne and pastas, curries, bolognaise and chilli con carne. For warm deserts I’d go for fruit pies, puddings and custards. They can all be made ahead of time and reheated, so you can have your pie and eat it too.

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