White Rabbit Candy Milk Pudding Recipe

Wobble away your worries with this White Rabbit candy milk pudding recipe.

Like my previous White Rabbit candy cheesecake, this White Rabbit milk pudding recipe is no-bake and relatively quick to whip up, minus the chilling time.

These milk puddings are pretty much a panna cotta, only a little lighter because the cream is cut with milk rather than the pudding being made with 100% cream. But the White Rabbit candies put the richness back into the dessert, too. Resulting in wonderfully light, delicate-in-texture but luxuriously creamy milk puddings.

Usually with milk pudding or panna cotta, I just chill them in the fridge to set before unmoulding. But since this White Rabbit candy milk pudding has sticky candy dissolved in it, the mixture is slightly stickier too. So it's easier to freeze them solid before unmoulding them first, especially if you're using a soft, intricate mould like the silicone rabbit mould I used.

You can also watch me make this on YouTube:

Ready? Let's go.

(Makes six small rabbits plus one 'regular-sized' pudding.)


4g gelatin (about 1 scant tsp)
2 tbsp cold water
150ml milk
150ml double cream
100g White Rabbit candy (weighed after unwrapping)
10g caster sugar


1. In a small bowl, evenly sprinkle the gelatin evenly on top of the water and leave to soak for a minute or two.

2. Meanwhile, add the milk, cream, candy and sugar to a small saucepan, and melt together over a low heat, stirring until the candy is completely dissolved.

3. Take the cream mixture off the heat, and while still hot, stir in the soaked gelatin until completely dissolved.

4. Pour into your moulds, leave to cool completely, and pop in the freezer overnight.

5. Unmould your puddings and let them thaw in the fridge for a couple of hours before serving.

Enjoy, and have fun.


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