Description
These festive Rice Krispie Christmas Puddings are a delightful no-bake treat perfect for the holiday season. Made with melted milk chocolate, butter, mini marshmallows, and crunchy Rice Krispies, they’re shaped into pudding balls and decorated with white chocolate drizzle and colorful sugarpaste holly leaves and berries. Easy to make, fun to decorate, and deliciously chewy, these puddings are sure to be a hit at any Christmas celebration.
Ingredients
Scale
Rice Krispie Puddings
- 200 g Milk Chocolate
- 50 g Unsalted Butter
- 180 g Mini Marshmallows
- 100 g Rice Krispies or Coco Pops
Decorations
- 50 g White Chocolate
- White Sugarpaste or Pre-coloured Sugarpaste
- Green Food Colour Gel
- Red Food Colour Gel
Instructions
- Make the Rice Krispie puddings: Add the milk chocolate and unsalted butter into a saucepan, gently melting over low to medium heat. Stir in the mini marshmallows until they have fully melted and combined into a smooth mixture. Alternatively, melt the chocolate and butter in the microwave, then add marshmallows, heating for 30 seconds and stirring until melted.
- Combine with Rice Krispies: In a large mixing bowl, add the Rice Krispies. Pour over the melted marshmallow and chocolate mixture. Stir well until all the cereal is completely coated. Leave the mixture to cool slightly so it becomes easier to handle.
- Shape into pudding balls: Using a tablespoon, divide the mixture into equal portions. Dampen your hands slightly to prevent sticking and roll each portion into a round pudding ball. Place the balls on a baking tray lined with baking parchment. Chill in the fridge for 30 minutes to set.
- Melt white chocolate for decoration: Melt the white chocolate by placing it in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water. Heat until fully melted, stirring occasionally. Alternatively, microwave until melted. Pour the melted white chocolate into a piping bag or freezer bag and set aside to cool slightly.
- Prepare sugarpaste decorations: If using white sugarpaste, color portions with green and red food colouring gels to create holly leaves and berries. Roll green sugarpaste into leaf shapes and red sugarpaste into small balls for berries.
- Assemble the Christmas puddings: Once the pudding balls are chilled and firm, snip the tip off the piping bag containing the white chocolate and drizzle it over the top of each pudding. Decorate immediately with the sugarpaste holly leaves and berries to complete the festive look.
Notes
- The puddings can be stored in the fridge for up to one week.
- Dampen your hands slightly before rolling the mixture to prevent sticking and make shaping easier.
- If you prefer a softer Rice Krispie treat, reduce the amount of milk chocolate to 100 g.
- Use gentle, low heat when melting chocolate and marshmallows to achieve soft, chewy puddings. Overheating can result in hard textures.
- Be cautious melting chocolate and butter as overheating can cause the chocolate to seize and become grainy.
- Chilling the puddings allows them to set and hold their shape well for decorating.
Nutrition
- Serving Size: 1 pudding ball (approx. 50g)
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 30 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
