Your eyes grow wide at the sight before you,
standing tall in the backdrop of the glistening Christmas Tree,
the highlight of the night...the Christmas Pudding,
but not just any Pudding,
only the chocolate crunchy kind that makes your tummy growl and your mouth drool...
Move over boring dried-fruit Christmas pudding and traditional mince pies...
How about we take the Puddings from..
Then follow the recipe below...
RECIPE LEVEL: Easy
Please be Aware that this Pudding needs to be chilled overnight and so is made in 2 stages
To help make everything go smoothly, it's aways good to spend a few minutes preparing to avoid that scenario of having your hands covered in chocolate and realising you don't have what you need for the next step!
- Placing your ingredients close to where you will baking
This also allows the butter to warm outside of the fridge
- Placing your cupcake/muffin cases onto a baking tray
Melting the Chocolate
Set up a "bain marie" as shown in the picture by:
1. Filling the Saucepan with Hot Water
2.Place your bowel over the saucepan, ensuring that the water does not touch the bottom of the bowel
(If the water touches the bottom of the bowel, it it likely to cause the chocolate to burn rather than melt)
Creating a Rice Crispie Core
6.. Remove the Hot Bowel from the Bain Marie continuing to stir the chocolate mixture
7. Add your Rice Crispies into the bowel and mix until all the rice crispies are covered in an even layer of chocolate
8. Spoon your mixture from the bowl into the cupcale/muffin cases on your baking tray, ensuring they are fully filling the cases
9. Place the rice crispie cakes in the fridge to solidify over night
CLUE: to avoid the Runaway Rolling Puddings
the cupcake cases make it easy to create the right shape to make the "Christmas Pudding" but also give the Pudding a base to sit on the tray and not roll away!
Creating a Chocolate Sauce
Adding the "Crunch"
Adding the Features to your Pudding
Take your Rice Crispies out of the Fridge and remove them from the cupcake cases
Ensure there is lots of space between all the rice crispie cakes, as they will soon be surronded in maltesers making them much larger!
10. Break up 2 bars of Chocolate into a bowl and place it into your microwave
11. Heat the Bowel of Chocolate for intervals of 30 seconds (ensuring that you mix the chocolate inbetween) until it has become a smooth mixture
The Melted Chocolate Sauce will be acting as a "glue" to hold the maltesers on the rice crispie cake
the video may help for the next stage
12. Dip part of the malteser into the chocolate sauce
13. Attach the dipped side of the malteser to the rice crispie: start from the bottom of the rice crispie and work around it clockwise
14. Once you have completed the bottom layer, continue this process by placing the dipped malteser above the previous row.
15. Melt the White Chocolate buttons in the Microwave for 30 seconds at time,(ensuring that you mix the chocolate inbetween) until it has completely melted
16. Pour the White Chocolate directly on top of a "Pudding" allowing it to drip down as it cools
17. Melt the the Green Chocomelts in the Microwave for 30 seconds at time,(ensuring that you mix the chocolate inbetween) until it has completely melted
18. Carefully dribble 2 small leaf-like structures ontop of the white chocolate
CLUE: it's easier to make 2 small green "blobs" of chocolate on the white chocolate covering the puddings. Then use the back of the spoon to draw out the green chocolate into a leaf shape.
19. Finally, add 2 red chocodrops to the top of your pudding to look like berries.