Christmas pudding Rice Krispie cakes
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Makes 10 - 12
Skip to ingredients
Showing items 1 to 3 of 6
- 50g ricepops (we used Rice Krispies)
- 30g raisinchopped
- 50g butter
- 100g milk chocolatebroken into pieces
- 2 tbsp crunchy peanut butter
- 30g mini marshmallow
- 80g white chocolate
- ready-made icingholly leaves (we used Sainsbury's Christmas cake decorations)
Nutrition: per serving (12)
- kcal156
- fat9g
- saturates5g
- carbs16g
- sugars12g
- fibre0.4g
- protein2g
- salt0.2g
Method
step 1
Put the rice pops and raisins into a bowl. Put the butter, milk chocolate, peanut butter and marshmallows into a small saucepan. Place on a medium to low heat and stir until the chocolate and butter have melted but the marshmallows are just beginning to melt.
step 2
Pour onto the rice pops and stir until well coated. Line an egg cup with cling film. Press about a tablespoon of the mixture into the egg cup. Press firmly and then remove, peel off the cling film and place the pudding into a cake case, flat-side down. Repeat with the remaining mixture. Chill until firm.
step 3
Melt the white chocolate in the microwave or in bowl over a saucepan of barely simmering water. Spoon a little chocolate over the top of each pudding. Top with icing holly leaves.
