Christmas pudding Rice Krispie cakes
- Preparation and cooking time
- plus chilling
- Makes 10 - 12
- 50g rice pops (we used Rice Krispies)
- 30g raisin , chopped
- 50g butter
- 100g milk chocolate , broken into pieces
- 2 tbsp crunchy peanut butter
- 30g mini marshmallow
- 80g white chocolate
- ready-made icing holly leaves (we used Sainsbury's Christmas cake decorations)
- 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.