READY IN: 30 MINS,
PLUS SETTING
PER SERVING
CALS: 200
FAT: 9G
SAT FAT: 6G
CARBS: 30G
Christmas pudding cake pops
MAKES 20
You can add a splash of Baileys for extra cheer – or leave it out for a family-friendly treat.
YOU WILL NEED
3 Madeira cakes, approx 250g each, or use up leftover cake
300g white chocolate, melted,
plus 50g white chocolate melted and cooled slightly
80ml Baileys, optional
150g dark chocolate,
melted Shop-bought edible holly, to decorate (optional)
You will need:
Pop sticks, plus a piece of foam or polystyrene (optional)
HOW TO DO IT
1 Whizz the cake in a food processor to fine crumbs. Tip into a large bowl and add the 300g melted white chocolate and the Baileys, if using. Mix well, to a dough-like consistency.
2 Roll into walnut-sized balls, about 40g each. Insert a stick into each and chill on a lined tray for 20 mins.
3 Once firm, dip the cake balls in the melted dark chocolate, getting a full coating. Next place the cake pops in a piece of polystyrene or similar so they stand upright, then chill until set (about 20 mins).
This story is from the November 25, 2024 edition of WOMAN'S OWN.
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This story is from the November 25, 2024 edition of WOMAN'S OWN.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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