- 50g rice pops (we used Rice Krispies)
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- 30g raisin, chopped
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g milk chocolate, broken into pieces
Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…
- 2 tbsp crunchy peanut butter
Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…
- 30g mini marshmallow
- 80g white chocolate
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
- ready-made icing holly leaves (we used Sainsbury's Christmas cake decorations)
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.
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.
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.