Rice Krisipe Christmas Puddings
Alright, let me tell you – if you’d told 10-year-old me that I’d one day spend an embarrassing amount of December evenings standing over the stove, melting chocolate for these little Rice Krisipe Christmas Puddings, I probably would have just snatched another one and run. But honestly, every time I make these, I get a flood of memories of trying (often failing) to sneak extras off the tray while Mum wasn’t looking. Now it’s me swatting little hands away (and sometimes my own, not going to lie). There’s just something absurdly cheerful about squishy little rice krispy balls pretending to be plum puddings. And between us, they’re so easy, it’s daft how many people think I slave away for hours. I absolutely don’t.
Why You’ll Love This (Or, Why I Keep Making Them…)
I make these pretty much every year because everyone in the house turns into a Rice Krispie bandit as soon as they see them (never mind that we’re supposed to be saving a few for the neighbours… yeah, good luck with that!). My family goes bonkers for the combo of chocolate and that classic crackle, and honestly—on frantic December nights when I’d rather just collapse than bake another batch of sugar cookies—these are my life-raft. (My biggest pet peeve is cleaning sticky bowls, but these hardly use any, aren’t I clever?) Plus, the kids can help decorate, and sure, that means the kitchen sometimes looks like a chocolate crime scene, but isn’t that half the fun?
All the stuff you’ll need (and some you don’t)
- 3 cups of puffed rice cereal (I use Rice Krispies, but the store brand seems to vanish faster!)
- 200g milk chocolate (or dark, if you fancy; when I’m out, I’ve melted those massive holiday bars, works fine)
- 60g unsalted butter (my gran was strict about proper butter, but I’ll use margarine if it’s lurking in the fridge, honestly)
- 2 heaping tablespoons golden syrup (you can swap for corn syrup in a pinch—not quite the same, but no one will riot)
- 100g icing sugar
- For the festive topping:
- 100g white chocolate (or just use more milk if you’re not fussed about colour)
- 12 red glacé cherries (sometimes I chop strawberries or use red smarties for a cheeky twist)
- Green jelly sweets or angelica chopped, or even those sour apple laces – go wild
Let’s Put These Together (and try not to eat half the mix)
- First, line a big tray with parchment paper, unless you like scraping chocolate off your counters. I usually forget and end up juggling sticky hands, so… worth it.
- In a heatproof bowl (microwave safe!), chuck in your milk chocolate, butter, and golden syrup. Melt in 30 second bursts, stirring each time until smooth. Or do it old-school over a pan of simmering water—the stirring is brilliant therapy if you ask me.
- Dump your rice cereal in a large bowl (bigger than you’ll think you need). Pour over the chocolate mix and give it a good stir with a wooden spoon (or your hands, if you really can’t help yourself). Don’t stress if it looks stodgy at first. It always comes together after a minute—actually, I find it works better if you let it sit for a tick before shaping.
- Sift in the icing sugar (I say ‘sift’, but sometimes I just toss it all in, sue me). Mix again. This is the stage I sneak a taste, obviously. Be careful, it’s sticky as sin.
- Scoop up a heaped tablespoon of the goo and roll into little balls—think slightly smaller than a golf ball; I tend to go rogue and make a couple massive ones for myself. Place on the tray. Repeat till you run out (or, realistically, until someone wanders in and demands samples).
- Pop them in the fridge for half an hour or so. This is your chance to do the washing up (or scroll TikTok, whatever floats your boat).
- Melt the white chocolate gently—again, microwave or over hot water. Spoon just a little over each pudding to look like messy custard drips. Don’t faff with perfection; no one wants a robot-made pudding.
- Quick! Before the white chocolate sets, plop half a cherry and a bit of the green sweet on top. I once tried mint leaves—too weird. Stick with sugar.
- Let them set in the fridge (or outside if it’s half Arctic like it is here in December). Then eat. Or give away. Or try to.
Notes aka What I Wish I’d Known (Before That One Disaster)
- Don’t panic if it seems way too gloopy—by the time they chill, they firm up beautifully.
- If you use rougher, thicker rice cereal (like some Aussie brands), maybe chuck a bit more chocolate in.
- Icing sugar isn’t technically necessary—I once forgot it, and they still stuck. Maybe just a bit less sweet.
Stuff I’ve Tried (Some Brilliant, Some… Less So)
- I swapped in chopped up honeycomb once—bit too crumbly. But mini marshmallows are tasty for texture.
- For a grownup version, I splashed in a little Baileys. Turns out, too much and you get a weirdly boozy sludge. Oops.
- Crushed candy canes on top? Looks pretty, but my mum says they “ruin a good pudding.” Do with that as you like.
Bits and Bobs You’ll Need (Or Can Improvise)
- Big mixing bowl (Honestly, I just use the biggest salad bowl if I can’t find the fancy one… see? It’s all fine)
- Microwave or stovetop (if your microwave is on the blink like mine was last Christmas, a pan works too)
- Spoons for mixing and scooping. I know people swear by those ice cream scoops for perfect balls—never owned one. My hands work a treat (albeit sticky).
- Baking tray and parchment paper – in a pinch, I once used the lid off a plastic tub. Not even sorry.
Storage Stuff (But They Always Vanish!)
Technically, these will keep in an airtight container in the fridge for about a week. But—I promise you—mine disappear within 24 hours. Maybe label them if you want a fighting chance (or… hide the good ones at the back).
How to Serve ‘Em (According to My Family Rules)
I reckon these are best straight from the fridge—nice and chewy. At parties, I bung them onto a plate with a handful of chocolate coins. Or wrap in cellophane with a bow as gifts (though my brother claims they’re ‘ruined’ unless eaten over a mug of hot chocolate; I think he just wants double chocolate, personally).
Stuff I’ve Learned the Hard Way (My Pro Tips, If You Fancy)
- Don’t rush the setting! I tried to coat with white chocolate too soon—boy, what a melty mess. Patience, grasshopper.
- If the chocolate seizes, add a dribble of oil—not water, or you’ll be scraping out the bowl forever.
- Don’t make these on a really hot day… trust me, they droop like sad snowmen.
Reader Questions (Yes, I Do Get Asked These!)
Do I have to use golden syrup? Can’t find it anywhere!
Honestly, plain corn syrup does the job—maple tastes weird though, and honey makes them sticky beyond reason. You could try BBC Good Food’s suggestion for golden syrup if you’re feeling adventurous.
Can I use vegan or gluten free options?
Definitely! Just grab vegan chocolate and plant-based butter, and make sure your puffed rice cereal is gluten free (I go for Nature’s Path sometimes. No one ever notices the swap.)
Why do my puddings fall apart?
Usually means not enough chocolate or you didn’t squish them tightly enough—really get your hands in there. If they still flop, eat them with a spoon and call it pudding-in-a-cup (no shame!)
Can I freeze these?
I guess so, but honestly, they go weirdly chewy when you thaw them—plus, there’s never any left to freeze at my place!
What chocolate do you use?
Whatever’s on hand! Seriously—I once made these with the random triangles from an old advent calendar; they were still delish. If you want a fancy finish, check out Lindt but no need to splash out.
So, give ’em a go, and let me know what chaos or brilliance you end up with. Odds are good you’ll be finding puffed rice under the sofa come January…
Ingredients
- 3 cups Rice Krispies cereal
- 2 cups mini marshmallows
- 2 tablespoons unsalted butter
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- 12 red candy-coated chocolates (like M&Ms)
- Green fondant or green candy
- 1/2 teaspoon vanilla extract
Instructions
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1Line a baking tray with parchment paper. Melt butter in a large saucepan over low heat.
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2Add mini marshmallows and stir until fully melted and smooth. Remove from heat and stir in vanilla extract.
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3Add Rice Krispies cereal and stir gently until all cereal is evenly coated with the melted marshmallow mixture.
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4Allow the mixture to cool slightly, then, with buttered hands, shape into 12 small pudding-shaped balls. Place on the prepared tray.
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5Melt the milk chocolate chips and drizzle over the balls. Once set, melt the white chocolate chips and spoon a little over the top of each ball to resemble ‘custard’.
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6Decorate each pudding with a red candy on top and small pieces of green fondant to create holly leaves. Let set completely before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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