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Chocolate and cranberry rice snap puddings recipe

Chocolate and cranberry rice snap puddings recipe

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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
  • Vegetarian

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

  1. 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.
  2. Stir in the rice snaps and dried cranberries, and mix well until everything is evenly coated.
  3. 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.
  4. Melt the white chocolate in 20 sec bursts in the microwave, stirring between each, until fully melted.
  5. 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

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