Christmas Crackle

Ingredients

4 cups of breakfast bubbles/rice bubbles

250g marshmallows – chopped

10 snakes ie. soft lollie snakes – chopped

2 blocks of White Coconut Chocolate

Method

• Melt chocolate over a pot of simmering water. 
• Mix bubbles, marshmallows, snakes and chocolate in bowl.
• Put mixture onto tray.
• Fill muffin/patty cases with mix.
• Place in fridge for 30 minutes until firm.         Makes approx. 20

 

 

 

 

Festive Tips

Ask your butcher to remove the chump of a leg of pork so that it will fit into your oven.  Order an extra sheet of pork crackling because 9 times out of 10, there’s not enough to go around.  Store the uncooked pork, uncovered, in the refrigerator the night before, as this helps dry the skin out and is also one of the secrets to better crackling.

Save the ham skin and put it over the turkey to keep it moist while baking. 

To store a leg of ham on the bone, dip a calico ham bag or large tea towel in a solution of two cups of water and one tablespoon of white vinegar.  Squeeze out and place the ham in the bag or wrap it in the tea towel.  Re-dip the bag in the solution every two days.  Store in the coolest part of the fridge for up to 10 days. 

On Boxing Day fry slices of leftover Christmas pudding in butter and serve with premium vanilla icecream.

Remember to thaw the turkey and pudding about three days before.  Remove the turkey from the bag and place it on top of a tray to allow the liquid to drain away as it thaws.  Cover the turkey with plastic wrap and refrigerate.  Thaw the pudding in the refrigerator too.