Crispmas Puddings

Crispmas Puddings



.Not Suitable for freezing




250g Milk or Dark Chocolate
100g White Chocolate
100g Puffed Rice Cereal
2 Tablespoons of Golden Syrup
Green icing (pens are the easiest)
Red icing (pens are the easiest)
Festive cake cases


Melt the milk or dark chocolate and golden syrup together in a saucepan over a low heat.
When melted (do not allow to boil), mix in a large bowl with the puffed rice.
Using a teaspoon, spoon the mixture into the cake cases. Chill for half an hour until the chocolate has set. 
Five minutes before taking them out of the fridge, melt the white chocolate in a saucepan over a low heat or in the microwave.
Spoon the chocolate over the top, allowing it to drip down the sides of the Crispmas Cakes. Chill for at least 10 minutes, or until set.
Using the green writing icing pen, draw two holly leaves on the top. And with the red writing icing pen, add two dots to resemble holly berries.

Top Tip: If you can't find writing icing pens, consider buying ready-made sugar decorations for the top.

The golden syrup in this recipe makes the Crispmas Puddings nice and chewy!

Alice Johnson

Alice is Editor of Raring2go! magazine for Burton and Ashby in the Midlands. She is a former journalist and freelance writer and has two young daughters. 

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