200g block dark chocolate, chopped
1 tablespoon golden syrup
50g unsalted butter
2 1/3 cups Rice Bubbles
1 cup icing sugar mixture
1 tablespoons water
Leaf green gel food colouring (See Tip)
Small red holly berries (See Tip)
Line 2 x 12-hole mini muffin pans (1 ½-tablespoons capacity) with paper cases.
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.
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.
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.
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.