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Chocolate and cranberry rice snap puddings recipe

1 rating

Rice snaps are mixed with melted dark chocolate, dried cranberries and a pinch of salt, then shaped into mini Christmas puddings and decorated with white chocolate. The perfect Christmas treat. See method

Makes 20
Takes 20 mins plus chilling and decorating
121 calories / serving

Ingredients

65g butter, cubed
100g dark chocolate, roughly chopped
100g mini pink and white marshmallows
100g rice crispies
30g dried cranberries
100g white chocolate, roughly chopped
Christmas sprinkles, to decorate

Each serving contains

Energy
505kj
121kcal 6%
Fat
6g 9%
Saturates
4g 20%
Sugars
10g 11%
Salt
0.1g 1%

of the reference intake
Carbohydrate 14.6g Protein 1.3g Fibre 0.6g

Method

In a glass bowl set over a pan of just simmering water, melt together the butter, dark chocolate and marshmallows. Stir often until you have a smooth chocolatey mix.
Stir in the rice snaps and dried cranberries, and mix well until everything is evenly coated.
Leave to cool for 5 mins before shaping into Christmas puddings. To do this, use a tablespoon and the palm of your hand to shape the mix into pudding shapes. They should be roughly the size of a golf ball. Place in the cake cases and chill for 15-20 mins.
Melt the white chocolate in 20 sec bursts in the microwave, stirring between each, until fully melted.
Using a teaspoon drizzle white chocolate over the puddings to look like icing. Top with the red and green sprinkles for the ‘holly’.

See more Christmas baking recipes