Step 1

Combine the raisins and 1 tablespoon of the rum in a small saucepan over low heat. Bring to a simmer. Remove from heat and set aside for 5 minutes to macerate.

Step 2

Place the raisin mixture, remaining rum, coconut, cake crumbs and condensed milk in a medium bowl and stir until well combined.

Step 3

Line an oven tray with baking paper. Roll tablespoonfuls of mixture into balls and place on the lined tray.

Step 4

Place the chocolate sprinkles on a plate. Roll each rum ball in sprinkles to coat. Place in an airtight container and store in the fridge.