Quick & Easy

Christmas pudding pops

36 Item


Royal icing (1 quantity)


1.Stir chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl).
2.Using hands, crumble cake into a large bowl, stir in chocolate, brandy and sifted icing sugar. Using wet hands, shape level tablespoons of mixture into balls, squeezing firmly. Place balls on a baking paper-lined tray. Freeze 1 hour or refrigerate 3 hours or overnight, until firm.
3.To make royal icing, sift icing sugar through a fine sieve. Lightly beat the egg white into a small bowl until mixture is just broken up (do not whip into peaks). Beat in the icing sugar 1 tablespoon at a time, until it reaches desired consistency. Using a wooden spoon mix in the lemon juice.
4.Dip the end of one stick into the royal icing, then push it about halfway into a ball of cake. Return to tray. Repeat with remaining sticks and balls of cake. Place tray in the freezer for about 5 minutes to set.
5.Drizzle royal icing over cake balls, top each with a chocolate, stand pops upright in a styrofoam block until set.

We used a purchased 800g (1½-pound) fruit cake. Light or dark fruit cake is suitable, use whichever you prefer.


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