Crispy chocolate Christmas puds
Makes: 25-30
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Crispy chocolate Christmas puds
These covert rice crispy cakes are perfect for any gluten-free festive spread and are a guaranteed hit with all ages
Makes: 25-30
Prep time: 25 minsTotal time: 
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Nutritional information (crispy pud (1 of 25))
Calories
128Kcal
Fat
6gr
Saturates
3gr
Carbs
19gr
Sugars
12gr
Fibre
0gr
Protein
2gr
Salt
0.2gr
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Ingredients
- 70g butter
- 100g milk chocolate
- 200g marshmallows
- 180g gluten-free rice pops or choco pops
To decorate
- 150g white chocolate
- Christmas sprinkles or red and green ready-to-roll icing
- icing sugar, to dust
Step by step
- In a saucepan, melt together the butter, milk chocolate and marshmallows. Keep stirring as it melts so that it doesn’t catch and stick to the pan. It will be smooth, thick and sticky once done.
- Place your rice pops in a large bowl and mix in the choco-mallow mixture with a spatula or wooden spoon. Allow to cool briefly as it will be too hot to handle straightaway.
- Working fairly quickly, roll into truffle-size balls using wet hands so that the mixture doesn’t stick to you. Place on a lined tray and chill in the fridge until set.
- Melt the white chocolate in the microwave, in short blasts, or in a heatproof bowl over a pan of barely simmering water. Stir until smooth, then leave to cool and begin to thicken up slightly so that it isn’t too runny to cling to the crispy balls. Spoon on top of each of the balls, letting it drip down slightly.
- Top the white chocolate with Christmas sprinkles or use a little red and green ready-to-roll icing to make edible holly leaves and berries. Pop back in the fridge briefly until set. Dust the crispy puds with icing sugar and enjoy!
