Pudding Cake Pops

PREP: 60 MINS | CHILL: 1 HR | MAKES: 30

What you’ll need…

1 cup Sunbeam Raisins, chopped

¼ cup Sunbeam Currants

½ cup brown sugar, firmly packed

1/3 cup dark rum or orange juice

½ cup Sunbeam Dry Roasted Almonds

300g madeira cake, crumbled

2 tsp orange rind, finely grated

200g dark cooking chocolate, melted

30 x 6 inch lollipop sticks

Polystyrene or florist oasis to stand pops in

FOR DECORATING PUDDINGS

100g White Chocolate melts, melted

100g Sunbeam Glace Cherries

1 packet mint leaves

Method

To make cake pops:

  1. Combine raisins, currants, brown sugar and rum in a saucepan. Simmer, stirring for 3 minutes. Set aside to cool.
  2. Finely chop almonds in a food processor. Place in a large bowl, along with cake crumbs, rind and cooled fruit mixture. Add melted chocolate and stir to combine.
  3. Roll mixture into 3cm diameter balls and place on a lined tray. Insert lollipop sticks and refrigerate until firm.

To decorate:

  1.  Dip top of cake pop in melted chocolate, allowing chocolate to drip down sides.
  2. Top with glace cherry and mint leaf. Insert cake pop into polystyrene. Repeat with remaining cake pops. Allow to set
2018-08-08T10:01:32+00:00