Rabbit burrow pots
Makes: 4
Prep time: 50 minsTotal time: 
Recipe photograph by Ant Duncan
Rabbit burrow pots
It’s time to hop to it with these super simple pudding pots, guaranteed to please all ages after Easter lunch. Children will love stirring the colours into the custard (feel free to play around with your favourite shades), popping gloves on to turn the desiccated coconut into edible grass and topping the pots with fun, seasonal decorations – remember, the more colourful the better
Makes: 4
Prep time: 50 minsTotal time: 
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Nutritional information (serving)
Calories
369Kcal
Fat
23gr
Saturates
14gr
Carbs
34gr
Sugars
24gr
Fibre
2gr
Protein
7gr
Salt
0.6gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 100g white chocolate, chopped
- 75g ready-made custard
- 50g double cream
- a few drops good-quality pink food colouring
- a few drops good-quality blue food colouring
- 2 x triple-chocolate muffins, crumbled
- 20g desiccated coconut
- a few drops good-quality green food colouring
- 4 x mini chocolate bunnies (we used Maltesers mini bunnies)
- seasonal sugar decorations (optional)
Step by step
- Melt the chocolate in a heatproof bowl set over a small pan of simmering water, making sure the bowl isn't touching the water. Once melted, remove from the heat and set aside to cool to room temperature.
- Melt the chocolate in a heatproof bowl set over a small pan of simmering water, making sure the bowl isn't touching the water. Once melted, remove from the heat and set aside to cool to room temperature
- Sprinkle a third of the crumbled muffins into the bottom of 4 ramekins (measuring 7cm wide and 4cm deep). Cover with the blue-tinted custard, using a small spoon to gently spread it out. Cover with half the remaining crumbled muffins and top with the pink custard, spreading again with a small spoon. Sprinkle over the last of the muffins, pressing down gently.
- Combine the coconut and green food colouring in a bowl until the coconut is completely tinted – it’s best doing this with gloves on to avoid staining your fingers. Sprinkle over the top of each pot, then decorate with the bunnies and seasonal sugar decorations, if you like.
Need to make this gluten free?
Just replace the muffins and mini chocolate bunnies with gluten-free alternatives
