Christmas pudding cake pops

Christmas pudding cake pops

These lollipops are a fantastic festive treat for kids and make an impressive centrepiece too

Recipe uploaded by

member_thumb Caroline Hire

4 stars 11 ratings 4

Recipe by Caroline Hire

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Difficulty and servings

Moderately easy

MAKES 10 cake pops

Preparation and cooking times

Preparation time

Prep 1 hr 30 mins - 1 hr 50 mins

Cook time

Cook 20 mins

Method

  1. Pulse the Madeira cake in a food processor until you have fine crumbs. Melt the white chocolate in a bowl over just simmering water or in the microwave. Stir the orange zest into the chocolate, then work the chocolate into the crumbs using your hands.
  2. Form into 10 small truffle-sized balls, then roll gently in your palms to smooth the surface. Arrange the balls on a baking parchment-lined dinner plate. Refrigerate for 30 minutes to allow the mixture to set.
  3. Melt the dark chocolate in a microwave or over a bowl of just simmering water. Dip a lolly stick into the melted chocolate about 1.5cm in and poke half way into a cake ball. Repeat with the remaining balls. Put them back on the plate. Return to the fridge for five minutes.
  4. Dip the cake pops one at a time into the melted chocolate, allowing any excess chocolate to drip off and spin the pops to even out the surface. Poke the pops into a piece of polystyrene or cake pop holder if you have one, keeping the pops apart. Allow to set for about half an hour.
  5. Heat the white chocolate in a microwave or over a pan of simmering water. Allow to cool for a few minutes until it has a thick, runny consistency. If the chocolate is too hot, it will melt the dark chocolate underneath. Spoon a small amount on top of the cake pops, tip them back and forth so it runs down the sides a little. If you have holly decorations, pop one on the top of each pop. If using writing icing, wait for another 20 minutes or so until the white chocolate has set. Pipe on holly leaves with the green icing and two little dots for berries using the red.
Try

TIP

Shop bought Madeira cake can vary in texture so you may need to add a little extra melted white chocolate to make the mixture stick into balls.

TIP

To avoid a bloom on the chocolate, cover the cake pop balls in chocolate on the day or day before you want to eat them at the earliest. Make sure you don't overheat the chocolate. Once finished, store them in a cool place, not the fridge.

PER SERVING

334 kcalories, protein 4g, carbohydrate 40g, fat 18 g, saturated fat 10g, fibre 1g, sugar 36g, salt 0.3 g

Recipe from bbcgoodfood.com, December 2011.

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Latest comments and suggestions

  • Binder photo Honey

    09 December 2011

    Honey rated and commented on this recipe

    4 stars

    I made these yesterday for a xmas party, I found that they didn't form as well with the melted chocolate so I added the traditional butter cream just enought to help bind them together. Apart from that they made a lovely centre piece taste great too.. Will be making more for xmas but using just the butter cream this time.

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  • Binder photo allied72

    13 December 2011

    allied72 commented on this recipe

    Made these last night and they turned out great. Maybe not as good as the picture but they tasted good. Great hit with the kids and easy to make!!!!

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  • Binder photo vikwitch

    13 December 2011

    vikwitch rated and commented on this recipe

    4 stars

    I made these to decorate the counter for our school xmas dinner Looked great but I agree using butter cream improved the binding

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  • Binder photo emma_g

    15 December 2011

    emma_g rated this recipe

    5 stars

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  • Binder photo catcalledcharlie

    23 December 2011

    catcalledcharlie rated and commented on this recipe

    5 stars

    Just finished making these. I found the chocolate worked perfectly for binding the mix, I used a shop bought cake that was quite moist and has a good texture. Can't wait to serve these up with coffee and a wafer thin mint on Christmas day! They look fab and good fun to make!

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  • Binder photo LOTTIE

    02 January 2012

    LOTTIE rated and commented on this recipe

    5 stars

    Made these for dessert on christmas day. They were really tasty and looked amazing. Took the advice of adding some butter icing to the cake mixture. Would definitely do again maybe for a birthday and add smarties or other small sweets to decorate.

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  • Binder photo pinksparkie

    25 November 2012

    pinksparkie commented on this recipe

    How long before the event can I make them? Can they be made and frozen?

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  • Binder photo Mrs_Lovell

    09 December 2012

    Mrs_Lovell rated and commented on this recipe

    5 stars

    Just made the cake balls ready to decorate - in fridge setting now. Binded fine, I used homemade Madeira and the lower amount of 140g of white chocolate. Also I didn't heat the chocolate too much just enough so it was only just melted, and not too hot and runny! I think that's the secret to the chocolate binding without the need of butter icing!

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  • Binder photo Marie

    15 December 2012

    Marie rated and commented on this recipe

    3 stars

    Did not 'Love' them - nice but I was expecting more. I think I will try them with the butter cream as sounds quite good.

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  • Binder photo graemenic

    21 December 2012

    graemenic rated and commented on this recipe

    5 stars

    I made 2 batches of these, 1 batch as per the recipe and for the other I added a little more madiera & slug of brandy (sorry for the vague measurements but I'm a bit of a "chuck it in till it looks right kind of cook!" Both batches were very nice, one for the kids & one for the adults! I'll probably try these with a few different flavours as the first batch is almost gone already!

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  • Binder photo Becky

    22 December 2012

    Becky rated and commented on this recipe

    5 stars

    made these for a school Christmas Market. One lady bought one, tried it, and bought the rest! saved a couple for myself - yummy!

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  • Binder photo Abi

    03 January 2013

    Abi rated and commented on this recipe

    5 stars

    I made the Madeira loaf cake from this site too, it made an 800g loaf so I've frozen some for another batch of 'pops' in a few weeks time! I found the white chocolate perfect for binding but when I poked the sticks in, the ball cracked a little, it held together and dunked in the dark chocolate, up till this point I thought I was doing well... Found it hard to get enough choc on and then getting it even, used a pastry brush to help ease it round but this left marks, which I covered with choc stars, smarties & hundreds and thousands!! At the end, I think they look great, the harshest critics (kids) will be the judges tomorrow!!

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  • Binder photo Gemma Morris

    04 April 2013

    Gemma Morris rated and commented on this recipe

    2 stars

    Made these for Christmas, and for the amount of effort - not worth it. Cake pops were the bain of my life that day!!

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Difficulty and servings

Moderately easy

MAKES 10 cake pops

Preparation and cooking times

Preparation time

Prep 1 hr 30 mins - 1 hr 50 mins

Cook time

Cook 20 mins

Ingredients

  • 200g Madeira cake
  • 140g-160g white chocolate (see Tip)
  • 1 orange , zest finely grated

TO DECORATE

  • 300g dark chocolate , 60-70% cocoa solids, broken into chunks
  • 50g white chocolate , broken into chunks
  • sugar holly decorations or red and green writing icing
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PER SERVING

334 kcalories, protein 4g, carbohydrate 40g, fat 18 g, saturated fat 10g, fibre 1g, sugar 36g, salt 0.3 g

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