Rice Krispie Christmas Pudding cakes
50g rice pops (we used Rice Krispies)
30g raisin, chopped
100g milk chocolate, broken into pieces
2 tbsp Lotus Biscoff spread
30g mini marshmallow
80g white chocolate
icing holly leaves
Put the rice pops and raisins into a bowl.
Put the butter, milk chocolate, Biscoff spread and marshmallows into a small saucepan.
Place on a medium to low heat and stir until the chocolate and butter have melted but the marshmallows are just beginning to melt.
Pour onto the rice pops and stir until well coated. Roll into balls and place in cake cases.
Repeat with the remaining mixture. Chill until firm.
Melt the white chocolate in the microwave. Spoon a little chocolate over the top of each pudding. Top with icing holly leaves.
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