Ash Martin – Homage
Sustainability is a huge part of the Spicers philosophy and nowhere more so than Homage Restaurant at Spicers Hidden Vale. Head Chef Ash Martin and his team have taken ‘farm to fork’ from a catchphrase and made it a lifestyle.
An essential part of that philosophy is minimising wastage in the kitchen. With that in mind, Ash has blown the dust off the old Martin Family Cookbook to give us his Nan’s rum ball recipe using left over Christmas pudding.
INGREDIENTS
| 700g of left over pudding |
| 3 tbs orange marmalade |
| 1 tbs spiced rum (or more – up to you!) |
| 500 g milk chocolate chopped |
| 300 g desiccated coconut |
METHOD
- Place pudding in a large mixing bowl and using your hands to mash it all up until soft
- Add the marmalade and rum and mix through
- Roll into rounds and place a toothpick into each ball
- Melt the chocolate over a water bath
- Once melted dip each ball into the chocolate using a toothpick
- Grab some old polystyrene and place the toothpick (with ball) into it
- Throw in the fridge for 15 minutes
- Roll each rum ball into the coconut and serve
