Rum Balls simple recipe

I'm not a fantastic cook BUT if I can make these anyone else can too.They're quite addictive!

* 2 1/2 cups Madeira cake crumbs (approximately 280g)
* 1/4 cup baking cocoa
* 1/2 cup Carnation light & creamy evaporated milk
* 1 tablespoon rum
* 1/2 cup chocolate sprinkles

Method

1. Combine cake crumbs and cocoa in a large bowl. Add evaporated milk and rum. Stir until a thick, sticky mixture forms. Place chocolate sprinkles in a shallow bowl. Roll 2 teaspoons of crumb mixture into a ball and roll in chocolate sprinkles until well coated. Transfer to a large plate. Continue with remaining mixture and sprinkles. Refrigerate for 1 hour. Serve.

Notes & tips

* Store rum balls in an airtight container in the refrigerator for up to 2 weeks.