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Christmas pud cake pops recipe

Christmas pud cake pops recipe

22 ratings

See method

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


  • 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

  • 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


  1. 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).
  2. 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. 
  3. 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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