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  • Writer's pictureSerena Di Sabatino Di Diodoro

Christmas chocolate pudding crispies

Updated: Apr 13, 2021

Merry Christmas!

Today I'm sharing a treat that I made a while ago that turned out way more delicious than I expected: Christmas chocolate pudding crispies.

These crispy puddings are made of Kellogg's Coco Pops, mixed spices and orange extract and they are topped with white chocolate, mint leaves and red Fruity Pebbles.

They are somehow crunchy and moist at the same time, spicy, festive and super easy to make.

This is definitely my favourite festive recipe (which I have adapted from here) and I hope you guys will give it a try someday.

You can check it out below!


  • 150g dark chocolate

  • 50g butter

  • 65g maple syrup*

  • 100g digestive biscuits (crumbled into small pieces)

  • 65g Kellogg's Coco Pops

  • 1/2 teaspoon mixed spice

  • 2ml orange extract

--- TOPPINGS ---


  1. Line 6 muffin tins with cling film.

  2. Break up the dark chocolate in small pieces and place it in a saucepan; add the butter and syrup, place over a low heat and stir gently until melted.

  3. Set aside and cool for about 10 minutes.

  4. Stir in Kellogg's Coco Pops, crumbled Digestive biscuits and orange extract, and mix well to make sure everything is well coated. Transfer to a bowl and leave to cool.

  5. Divide the mixture between the muffin tins, piling it up and then pressing down well with the back of a spoon to make sure the tins are well packed with mixture.

  6. Chill for at least an hour until firm and set.

  7. Using the cling film to help, carefully pull out the mixture from the muffin tins, unwrap and place upside down on a wire rack.

  8. Melt white chocolate in the microwave or on a double boiler and let it cool for about 10 minutes.Garnish the surface of each cake with white chocolate making it drip on the sides with the help of a teaspoon.

  9. Decorate with mint leaves and red Fruity Pebbles and let it set for about 30 minutes before serving.

  10. Enjoy :)


  • The original recipe calls for golden syrup instead of maple syrup so you can definitely substitute it with that or maybe agave syrup (but I haven't tested it.)

  • I used red Fruity Pebbles as a garnish but you can also use pomegranate seeds.

  • You can let the cakes set in the fridge or at room temperature. In any case I highly suggest serving them at room temperature otherwise they will harden too much.


If you make it let me know! :)

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