Ingredients
200g block dark chocolate, chopped
1 tablespoon golden syrup
50g unsalted butter
2 1/3 cups Rice Bubbles
ICING
1 cup icing sugar mixture
1 tablespoons water
Leaf green gel food colouring (See Tip)
Small red holly berries (See Tip)
Method
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Line 2 x 12-hole mini muffin pans (1 ½-tablespoons capacity) with paper cases.
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Place chocolate, golden syrup and butter in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove bowl from pan.
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Stir in Rice Bubbles. Place spoonfuls evenly into paper cases. Press down until firmly packed and rounded on top. Refrigerate for 3 hours, or until set.
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To make icing, place sugar in a small bowl. Stir in water to form a smooth, thick spreadable consistency. Spoon ½ teaspoon icing on top of each pudding, spreading slightly so it runs over the side. Stand until set.
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Meanwhile, tint remaining icing green. Spoon into a small snap-lock bag. Squeeze into one corner. Twist bag. Snip tip. Pipe a holly-shape leaf on top of each pudding. Decorate each with three holly berries. Stand until set. Store in an airtight container in the fridge.
