Christmas pudding cake pops - recipe

Christmas pudding cake pops

  • Skill



For the sponge

For the buttercream

For the decoration

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  1. 1

    Preheat the oven to 170°C (150°C, gas mark 3) and line a muffin tin with muffin cases.

  2. 2

    To make the sponge place the flour, cocoa powder, sugar, baking powder, salt and butter into a freestanding mixer with the paddle attachment or in a bowl and mix with an electric mixer until you get a sandy consistency.

    For this step you'll need:

    • 100g Plain white flour
    • 20g Cocoa powder
    • 140g Unrefined golden caster sugar
    • 1tsp Baking powder
    • pinch Salt
    • 40g Butter (unsalted) softened
  3. 3

    Whisk the milk and egg together in a jug then slowly add to the flour mixture and beat until smooth and well mixed.

    For this step you'll need:

    • 2tsp Milk (whole)
    • 1 Egg(s) (free range) large
  4. 4

    Spoon the mixture into the paper cases and bake in the oven for 20-25 minutes, until the sponge bounces back when touched or when a skewer comes out clean.

  5. 5

    Cool on a wire rack, then leave in the fridge overnight to stale.

  6. 6

    To make the buttercream, put the butter in a large bowl and cream until pale and fluffy, then add the icing sugar and mix until smooth. Add the milk and vanilla extract then whisk until light and fluffy.

    For this step you'll need:

    • 125g Butter (unsalted) softened
    • 300g Icing sugar
    • 2tsp Milk (whole)
    • 1tsp Vanilla extract
  7. 7

    Remove the cakes from the fridge and crumble into a large bowl until it resembles fine breadcrumbs, then mix in some of the frosting until the mixture can be formed into small balls.

  8. 8

    Make balls of the mixture by rolling between your hands and place on a baking tray, then put in the fridge for 15-20 mins.

  9. 9

    Melt the dark chocolate according to the instructions on the packet, then dip a lollipop stick into the chocolate and place in the cake ball. Once you have sticks in every ball, dip each one in chocolate to entirely cover the ball, then leave to set.

    For this step you'll need:

    • 200g Dark chocolate chips
  10. 10

    Make the icing according to the instructions on the box to a thick consistency, then using a teaspoon pour a small amount onto the top of the cake pop allowing it to flow down the sides of the ball.

    For this step you'll need:

    • 250g Icing sugar
  11. 11

    Once all the cake pops have been iced and this has set finish the decoration with some holly and berries using the green and red sugar paste icing.

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