Christmas pudding Rice Krispie cakes

Christmas pudding Rice Krispie cakes

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 hrs Cook: 5 mins plus chilling

Skill level

Easy

Servings

Makes 10 - 12

Fun to make with kids or as a cute Christmas canape, top chocolate, peanut and raisin puffed rice cakes with white chocolate and festive holly icing.

Nutrition and extra info

Nutrition info

Nutrition per serving (12)

kcalories
156
protein
2g
carbs
16g
fat
9g
saturates
5g
fibre
0.4g
sugar
12g
salt
0.2g

Ingredients

  • 50g rice pops (we used Rice Krispies)
  • 30g raisins, chopped
  • 50g butter
  • 100g milk chocolate, broken into pieces
  • 2 tbsp crunchy peanut butter
  • 30g mini marshmallows
  • 80g white chocolate
  • ready-made icing holly leaves (we used Sainsbury's Christmas cake decorations)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.
  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.
  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.

Recipe from bbcgoodfood.com, December 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
linsey1972's picture

I made these and they looked great but would ditch the peanut butter next time as it made them quite bitter.

scheshire's picture

Very easy to make and super tasty!

Deb80's picture

I'm planning on making these tomorrow but I'm struggling to get a hold of the ready-made icing holly leaves. I've checked with my local Sainsbury's but they don't stock them. Does anyone have any tips on where I can pick some up?

Deb80's picture

I am planning on making these tomorrow but haven't been able to get a hold of the ready-made holly leaves. I checked with my local Sainsbury's but they don't stock them. Has anyone got any tips on where I can pick some up?

evers_23's picture

These went down a treat for Christmas treat at work. Only part that took any time was the moulding - a bit fiddly - but everyone loved the look!

mouse38's picture

These are so pretty and delicious. I made two batches the first using the recipe above and the second using 40g (instead of 50g) of butter, 40g of cranberries (instead of raisins) and 40g (instead of 30g) of marshmallows. I also used good quality dark chocolate and didn't stir in the marshmallows until I had let the chocolate mixture cool a little. The 2nd batch were voted the best by the kids and the adults.

samilou1989's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made these today and they have turned out perfect...so pleased! Tasty too!

lillybud's picture

Tried these at the weekend for child's party, I omitted the peanut butter due to one peanut allergy sufferer and just upped the raisins to 40g and the mallows also. Worked a treat and looked fabulous! Did leave it to chill for quite a while to be able to form the pudding shape which I just did by hand wearing "CSI" gloves! and just popped them on a lined tray. If you can add the peanut butter I would I bet it gives a more grown up taste?
Thank you these were great.

Questions

Tips