9 oz. (approx. 3 cups) cake crumbs
3 tablespoons apricot jam
3 tablespoons cocoa
2 tablespoons water
1 tablespoon rum
2 tablespoons apricot jam extra
Method: Mix together cake crumbs, cocoa and 3 tablespoons of sieved apricot jam and rum into [sic] a stiff paste is formed. Make into approximately 24 balls. Warm 2 tablespoons of sieved jam with water, dip the balls into this jam mixture, then coat with the chocolate sprinkles. Place in paper patty cases.
Source: contributed by R. Lombardi in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.70.