White Mini Rum and Raisin Puddings

Why You’ll Love This Recipe

I adore this recipe because it’s simple yet indulgent. The mix of rum-soaked raisins, crunchy rice bubbles, and toasted almonds gives each bite a satisfying texture. The white chocolate binds everything together into sweet, chewy morsels, and the touch of dark chocolate on top adds just the right balance. I also like that I can make these ahead of time and freeze them — they’re ready whenever I need a quick homemade treat or gift.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

50g (1/4 cup) golden raisins, finely chopped
1 tbsp dark rum
65g (1/2 cup) slivered almonds, toasted, finely chopped
40g (1 cup) rice bubbles
200g white chocolate, melted
25g mini white marshmallows, cut into thirds
80g dark chocolate, melted
32 gold icing stars, to decorate

Directions

1. I start by lining a large baking tray with non-stick baking paper. I combine the chopped golden raisins and rum in a small bowl, cover it, and let it sit for about an hour so the raisins can absorb the rum fully.

2. In a large bowl, I mix together the chopped toasted almonds and rice bubbles. Then, I pour in the melted white chocolate and stir well until everything is coated evenly.

3. I fold in the rum-soaked raisins and the marshmallow pieces until they’re well distributed through the mixture.

4. Using a small ice-cream scoop or a tablespoon, I scoop out portions of the mixture, pressing firmly to form rough balls. I place them on the prepared tray and let them sit until they start to firm up slightly.

5. Once they begin to set, I roll each ball again between my palms to create smoother, neater shapes. I set them aside for about 2 hours or until they’re completely firm.

6. I spoon the melted dark chocolate into a small sealable plastic bag, snip off a tiny corner, and pipe the chocolate over the tops of the puddings. Finally, I top each with a gold icing star and leave them until the chocolate is fully set.

Servings and Timing

This recipe makes about 32 mini puddings. The total preparation time is around 45 minutes, plus setting time. I love how these can be made ahead and kept in the fridge or freezer, ready for serving or gifting.

Variations

Sometimes I like to swap the rum for orange liqueur for a citrusy twist, or even use orange juice for a non-alcoholic version. I’ve also tried adding finely chopped dried cranberries or pistachios for color and a different flavor. For a richer taste, I occasionally drizzle milk or caramel chocolate instead of dark chocolate.

Storage/Reheating

I store these puddings in an airtight container in the refrigerator for up to a week. For longer storage, I freeze them for up to a month — they thaw quickly at room temperature. There’s no need to reheat them; I just bring them to room temperature before serving for the best texture and flavor.

FAQs

Can I use milk chocolate instead of dark chocolate for topping?

Absolutely, milk or even caramel chocolate works beautifully for a sweeter finish.

How long do these mini puddings last?

They keep well in the fridge for about a week or in the freezer for up to a month.

Can I make these ahead for gifting?

Yes, they’re perfect for gifting! I make them in advance, let them set, and store them in small boxes or jars.

What can I use instead of rice bubbles?

I sometimes use crushed cornflakes or puffed quinoa for a similar crunchy texture.

Do I need to toast the almonds?

Toasting adds great flavor, but if I’m in a hurry, I use them raw — the puddings still taste delicious.

Can I skip the marshmallows?

Yes, but I like how they add a soft, chewy contrast. If I skip them, I sometimes add extra raisins instead.

How do I keep the chocolate coating neat?

I use a small piping bag or ziplock bag with a tiny corner cut off to drizzle the chocolate evenly.

Can I make them larger?

Yes, I can form bigger balls for a more traditional pudding look — I just allow a bit more setting time.

How can I decorate them differently?

I sometimes sprinkle edible glitter or silver balls instead of gold stars for a different festive touch.

Conclusion

I love how these White Mini Rum and Raisin Puddings combine elegance, flavor, and fun in one easy-to-make treat. Each bite has the perfect mix of creamy chocolate, crunchy nuts, and a hint of rum-soaked sweetness. Whether I’m serving them at a party, gifting them to friends, or keeping a batch in the freezer for last-minute indulgence, they never fail to impress.