When it comes to baking at Christmas time it’s near impossible to not get the kids involved. The boys love nothing more than lending a hand, especially when it involves anything Christmas-y (our ‘beautifully’ decorated Christmas tree backs me up on this…). Where some recipes are best left to grown ups after bedtime, these super-simple Crispy Christmas Puddings from Samantha at Chocolate & Wine and I’ll Be Fine are the perfect bake to get little hands making!
With so many Christmas activities coming up at the boys nursery I’m always on the look out for super-simple recipes I can get them involved it that won’t send my perfectionism into overdrive at the same time. And surely I’m not the only Mummy who opts for rice crispy cakes whenever our boys ask to bake? These lovely little puddings are the perfect bake to present at all these Christmas activities or as a gift for doting Grandparents – and any wee one will beam with pride handing them over, whilst exclaiming they made them themselves!
For the holly berries and leafs decorations, these Christmas Sprinkles from Sugar Shack are perfect for decorating your Crispy Christmas Puddings. Alternatively you could make your own with a holly leaf cutter like Granny does for her Empire Biscuits.
Samantha makes these Crispy Christmas Puddings for their church’s Toddler Carol Service and I can’t think of a better festive treat for the occaision!
Working for a church, Christmas planning starts well in advance of December, and now we are just focusing on the finishing touches; one of which involves making some treats for our toddler carol service in a couple of weeks’ time! One thing that we will probably provide for this is something that we experimented with last year, and that is our super-simple crispy Christmas puds!
Haven’t Samantha’s wee ones done an amazing job decorating their Crispy Christmas Puddings?!
Ingredients
- Milk Chocolate
- Rice Crispies
- White Chocolate
- Christmas Sprinkles
Instructions
- Line a muffin tin with cupcake cases.
- Melt the milk chocolate over a bain marie or in short bursts in a microwave.
- Mix in the rice crispies, a handful at a time, evenly coating them in chocolate.
- Spoon the mixture into your cupcake cases and leave to set in the fridge for a couple of hours.
- Melt the white chocolate over a bain marie or in short bursts in the microwave. Spoon a small amount of the white chocolate over each crispie-cake and top with some Christmas sprinkles.
Notes
All recipe and photo credit goes to Samantha at Chocolate & Wine and I’ll Be Fine. Thanks for sharing with us, Samantha!
These look amazing! I’ll be making these with the kids next year x