Name: Rice pop doughnuts
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: makes 6 doughnuts (plus 6 crispy cakes from the off-cuts)
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

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Rice pop doughnuts

Rice pop doughnuts

Lulu Grimes

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makes 6 doughnuts (plus 6 crispy cakes from the off-cuts)

Easy

Prep: 5 mins

Cook: 5 mins

plus chilling

A star rating of 4 out of 5.3 ratingsRate

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These rice pop ring 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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per doughnut

kcal369
fat19g
saturates12g
carbs44g
sugars34g
fibre1g
protein5g
salt0.4g

Method

step 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.
step 2

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

RECIPE TIPS

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!).

Recipe from Good Food magazine, April 2017

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A star rating of 4 out of 5.3 ratings

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