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Rice pop doughnuts

These rice pop doughnuts are a fun activity for kids to get stuck into over the holidays. Just a few ingredients needed, no baking and plenty of sprinkles

  • Prep: 5 mins
    Cook: 5 mins
    plus chilling
  • makes 6 doughnuts (plus 6 crispy cakes from the off-cuts)
  • Easy
  • makes 6 doughnuts (plus 6 crispy cakes from the off-cuts)
  • Easy
  • Calories 369
  • Carbohydrates 44
  • Saturated Fat 12
  • Sugar 34
  • Protein 5
  • Fat 19
  • Fibre 1
  • Salt 0.4

Nutrition per serving

  • Calories 369
  • Carbohydrates 44
  • Saturated Fat 12
  • Sugar 34
  • Protein 5
  • Fat 19
  • Fibre 1
  • Salt 0.4

Ingredients

  • 200g dark, milk or white chocolate, chopped
  • 25g butter, plus extra for the moulds
  • 2 tbsp golden syrup
  • 2 tbsp milk
  • 80g rice pops cereal
  • 100g white chocolate, for decorating
  • sprinkles, for decorating

Tip

Moulds
You can buy doughnut moulds that work perfectly with this mixture, or simply pat the mix out in a tray, leave it to set and cut out your shapes with round cutters (the off-cuts are the cook’s perk!).

Method

  1. Line an A4-sized baking tray with cling film, or butter a tray of doughnut moulds. Very gently melt the chocolate, butter, golden syrup and milk together in a bowl set over a pan of simmering water, or in a microwave by heating it in short blasts and stirring between each blast.

  2. Take the chocolate off the heat and mix into the rice pops, making sure they are all covered in the mixture.

  3. Spoon the rice pops onto the lined baking tray and press the mixture down firmly so it fills any gaps, or divide the mixture between the moulds. Set the mixture aside somewhere cool to set hard.

  4. Once set, if you used a tray, cut six doughnut shapes using a 9cm round cutter and a 2cm round cutter for the hole in the middle. Melt the white chocolate in the microwave and drizzle over the doughnuts, then top with sprinkles to decorate.

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