Food For Thought BRANDY BALLS

Press, Volume CIV, Issue 30736, 28 April 1965, Page 2

Food For Thought BRANDY BALLS

IBU

ALAN TREMAIN]

A reader has asked for a recipe for Brandy Balls. The ones she tasted were flavoured with sherry, contained chocolate, nuts, sultanas and were rolled in coconut, she said. This sounds like the recipe I give today for an old favourite I remember as a boy in England. You will need: 3oz of sponge or cake crumbs 3oz of icing sugar 1 dessertspoon finely chopped sultanas loz grated chocolate 1 tablespoop brandy or sherry 1 egg yolk 1 tablespoon chopped nuts For rolling in: 4oz fine icing sugar 2oz grated chocolate Touch of brandy or sherry 1 dessertspoon coffee essence Coconut Method: Put the cake crumbs. icing sugar, chocolate, sultanas and nuts into a bowl and bind together with the egg yolk, sherry or brandy. Mix to the consistency of pastry and roll into small balls. Allow to set in the refrigerator. Meanwhile, put the icing sugar, chocolate.

a touch of brandy and coffee essence into a saucepan, add a little warm water and heat until it will pour from a spoon. Using a fork, dip the Brandy Balls into the mixture then roll in coconut. Allow the icing to set before storing them. Traditionally, Brandy Balls should be served in small pastry cones.