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White Christmas cakes
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Prep Time:
135 minutes
Cook Time:
35 minutes
Total Time:
170 minutes
Ingredients:
  • 125g butter, chopped
  • 125g good-quality white chocolate, chopped
  • 161.25 gm caster sugar
  • 169.95 gm milk
  • 187.50 ml plain flour
  • 49.50 gm self-raising flour
  • 1 egg, lightly beaten
  • 125g good-quality white chocolate
  • 250.00 ml puffed rice cereal
  • 21.45 gm shredded coconut, toasted (see tip)
  • 125.00 ml pistachio nuts, toasted, chopped
  • 82.50 ml dried cranberries, chopped
  • 125.00 ml roughly-chopped white marshmallows
Instructions:
  • Preheat your oven to a toasty 160°C and get your 12-hole muffin pan ready with some shiny foil cases inside each cavity.
  • In a saucepan over gentle heat, melt together butter, chocolate, sugar, and milk until smooth, stirring occasionally for 5 to 7 minutes. Transfer the mixture to a large bowl and let it sit for 10 minutes. Stir in the flours and egg until the batter is smooth.
  • Fill the cases with the mixture. Bake for 25 minutes or until a skewer inserted in the center comes out clean. Invert the pan onto a sheet of baking paper on the counter. Let the cakes cool with the pan on top to flatten the tops.
  • For the white Chocolate Christmas topping: Place the chocolate in a large microwave-safe bowl. Microwave on high for 1 to 2 minutes until smooth. Add cereal, coconut, nuts, cranberries, and marshmallows to the chocolate. Stir well. Spoon over cakes, let it set, and serve.

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