Rice Krispie Christmas Puddings
Description:
These bite-sized Christmas puddings are made with gooey marshmallows, crispy Rice Krispies, and rich milk chocolate — then topped with white chocolate and sugarpaste “holly” for the perfect festive finish. They’re easy to make, fun for kids, and ideal for holiday parties or edible gifts!
Ingredients:
- 200g milk chocolate, chopped
- 50g unsalted butter
- 180g mini marshmallows
- 100g Rice Krispies cereal
- 50g white chocolate, melted (for topping)
- White sugarpaste (for decoration)
- Green and red food coloring or colored sugarpaste (for holly leaves and berries)
Instructions:
- Melt the Chocolate and Butter:
Place the milk chocolate and butter in a large heatproof bowl.
Melt them together over a pan of gently simmering water (double boiler method) or in the microwave in short bursts. Stir until smooth. - Add the Marshmallows:
Add the mini marshmallows to the warm chocolate mixture. Stir until the marshmallows melt completely and the mixture is glossy and smooth. - Mix in the Cereal:
Pour in the Rice Krispies and gently fold until every piece is evenly coated in the chocolate-marshmallow mixture. - Shape the Puddings:
Allow the mixture to cool slightly, then take small spoonfuls and roll into balls about the size of golf balls.
Place them on a tray lined with baking paper. - Chill:
Put the tray in the fridge for 20–30 minutes, or until the puddings are firm. - Decorate:
- Melt the white chocolate and spoon a little over the top of each pudding to resemble “custard” dripping down.
- Use white, green, and red sugarpaste to create tiny holly leaves and berries. Place them on top before the white chocolate sets.
- Set and Serve:
Let the decorations firm up at room temperature or in the fridge. Serve and enjoy!
Storage Tips:
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for a slightly firmer texture.
- Perfect for holiday platters, gift boxes, or party treats!
