beaglebrown
...to be filled with chocolate pudding!
A mash up of 2 separate recipes we found. The rise krispie cases come from the back of a cereal box, and the pudding recipe from The Telegraph. Easy to make, although the melted marshmallows are incredibly sticky and difficult to handle - I found spraying my hands with the cooking spray oil made everything more manageable. I made the pots, Leigh made the filling.
Cake pots -
45g butter
300g marshmallows
180g rice crispies
(something to fill them with and sprinkles)
- Melt the butter. Add the marshmallows and heat gently until melted.
- Stir in the rice crispies
- Coat the cups of a muffin pan with spray cooking oil then divide the mixture between them (the original recipe said it would make 16. I made 12 and then used the rest to make balls of marshmallowy rice crispies). Cool and then remove from the pan - I used a small spatula to help ease them out.
- Fill with pudding, frozen yogurt or ice cream. Top with sprinkles and/or nuts and serve.
Chocolate pudding -
450ml whole milk (we used UHT)
15g cornflour
50g cocoa
75g golden granulated or caster sugar
pinch of salt
Mix 100ml of the milk with the cornflour to make a smooth paste. Set aside. Mix together the cocoa powder, sugar and salt in a large bowl.
Heat the remaining milk to simmering point, then pour in a steady stream over the cocoa mixture whisking vigourously to prevent lumps from forming. Return the mixture to the hob, cooking over a very low heat at barely simmering point. Stir the bottom constantly to prevent scorching; it can easily catch so take care. Cook for six minutes, then add the blended cornflour, whisking again to prevent lumps. Return to a simmer and cook for 2 minutes until thickened and smooth.
Strain the mixture into a clean container and cool in an ice-water bath, stirring often to prevent a skin from forming. Refrigerate.
...to be filled with chocolate pudding!
A mash up of 2 separate recipes we found. The rise krispie cases come from the back of a cereal box, and the pudding recipe from The Telegraph. Easy to make, although the melted marshmallows are incredibly sticky and difficult to handle - I found spraying my hands with the cooking spray oil made everything more manageable. I made the pots, Leigh made the filling.
Cake pots -
45g butter
300g marshmallows
180g rice crispies
(something to fill them with and sprinkles)
- Melt the butter. Add the marshmallows and heat gently until melted.
- Stir in the rice crispies
- Coat the cups of a muffin pan with spray cooking oil then divide the mixture between them (the original recipe said it would make 16. I made 12 and then used the rest to make balls of marshmallowy rice crispies). Cool and then remove from the pan - I used a small spatula to help ease them out.
- Fill with pudding, frozen yogurt or ice cream. Top with sprinkles and/or nuts and serve.
Chocolate pudding -
450ml whole milk (we used UHT)
15g cornflour
50g cocoa
75g golden granulated or caster sugar
pinch of salt
Mix 100ml of the milk with the cornflour to make a smooth paste. Set aside. Mix together the cocoa powder, sugar and salt in a large bowl.
Heat the remaining milk to simmering point, then pour in a steady stream over the cocoa mixture whisking vigourously to prevent lumps from forming. Return the mixture to the hob, cooking over a very low heat at barely simmering point. Stir the bottom constantly to prevent scorching; it can easily catch so take care. Cook for six minutes, then add the blended cornflour, whisking again to prevent lumps. Return to a simmer and cook for 2 minutes until thickened and smooth.
Strain the mixture into a clean container and cool in an ice-water bath, stirring often to prevent a skin from forming. Refrigerate.