Christmas pudding cake pops

Christmas pudding cake pops

  • Rating: 4 out of 5.15 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • More effort
  • Makes 10 cake pops

Try making these Christmassy lollipops as a festive treat for kids – and get them involved in the kitchen too

Nutrition: per serving
HighlightNutrientUnit
kcal334
fat18g
saturates10g
carbs40g
sugars36g
fibre1g
protein4g
low insalt0.3g
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Ingredients

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

Method

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

Goes well with

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    Rating: 4 out of 5.15 ratings
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