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Christmas pud cake pops recipe

22 ratings

Bring a bit of Christmas cheer to a classic Christmas pudding - these clever cake pops will be well-loved by kids and grown-ups. Use pre-made fruit cake as an easy shortcut then decorate with icing sugar and marzipan for a cute and festive finish. See method

Serves 24
1hr plus 2hrs chilling time
143 calories / serving

Ingredients

80g unsalted butter
125g (4oz) sifted icing sugar
70g (2 1/2oz) finely grated dark chocolate
350g fruit cake
100g (3 1/2oz) Natural Colour Marzipan
red food colouring
green food colouring
70g (2 1/2oz) sifted icing sugar

Each serving contains

Energy
600kj
143kcal 7%
Fat
7g 9%
Saturates
3g 17%
Sugars
18g 20%
Salt
0.1g 2%

of the reference intake
Carbohydrate 20.8g Protein 1.2g Fibre 0.4g

Method

Cream together 80g (3oz) unsalted butter and 125g (4oz) sifted icing sugar until pale and fluffy. Stir in 70g (2 1/2oz) finely grated dark chocolate and 350g (11 1⁄2oz) fruit cake, in fine crumbs, and mix well. Form spoonfuls of the mixture into 24 balls. Arrange on a lined baking tray and cover loosely with clingfilm. Chill until set (at least 2 hours).
Colour 100g (3 1⁄2oz) natural colour marzipan, half red and half green with food colouring. Roll the red into tiny balls for holly berries. Roll the green into larger balls and flatten between finger and thumb to form a leaf shape. Mark in the leaf veins.
Mix a little cold water, a drop at a time, into 70g (2 1/2oz) sifted icing sugar to form a stiff paste. Drizzle a little on top of each cake pop to look like sauce. Decorate the tops with a few holly berries and green leaves. Serve on wooden or plastic sticks.

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