Christmas pudding cake pops
- Caroline Hire – Food writer
Save recipe
Makes 10 cake pops
More effort
Prep: 1 hr and 30 mins - 1 hr and 50 mins
Cook: 20 mins
A star rating of 3.8 out of 5.17 ratingsRate
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Try making these Christmassy lollipops as a festive treat for kids – and get them involved in the kitchen too
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Ingredients
Nutrition
Units:
MetricUS
-
200g madeira cake
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140g-160g white chocolate
(see Tip)
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1 orange
zest finely grated
To decorate
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300g dark chocolate
60-70% cocoa solids, broken into chunks
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50g white chocolate
broken into chunks
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sugar holly decorations or red and green writing icing
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Nutrition: per serving
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kcal334
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fat18g
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saturates10g
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carbs40g
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sugars36g
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fibre1g
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protein4g
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salt0.3g
low
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Method
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step 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. 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. Stir the orange zest into the chocolate, then work the chocolate into the crumbs using your hands.
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step 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.
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step 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.
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step 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.
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step 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 so make sure you do not overheat it. Spoon a small amount on top of the cake pops and tip them back and forth so that it runs down the sides a little. If you have holly decorations, set one on each pop. If using writing icing, wait for another 20 minutes or so until the white chocolate has set. To avoid a bloom on the chocolate, cover the cake pops in chocolate on the day you want to eat them – or the day before at the earliest.
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step 6
Pipe on holly leaves with the green icing and two little dots for berries using the red. Once finished, store them in a cool place, though not the fridge
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A star rating of 3.8 out of 5.17 ratings
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