Sunbeam Santa Pops


Sunbeam Santa Pops

What you’ll need…

1 cup SUNBEAM Raisins, chopped

½ cup SUNBEAM Currants

½ cup brown sugar

1/3 cup water

300g madeira cake, made into crumbs

200g milk chocolate melted

Cake Pop Sticks

2-3 x 150g Dr Oetker Easy Choc White, melted according to directions

2 x 140g Dr Oetker Designer Icing White

Dr Oetker Gel Food Colour Bright Red

Edible writing pen, for eyes


  1. Combine the raisins and currants with the sugar and water in a small saucepan. Simmer gently over a low heat, stirring for 3 minutes. Cool
  2. Combine in a bowl the cake crumbs, prepared fruit and chocolate and mix well
  3. Roll 2-3 teaspoonsful of mixture into balls to make approximately 30. Place onto a lined tray then insert a cake pop stick into each. Refrigerate until firm
  4. To decorate: Dip each pop into the easy choc white, allow the excess to run off then stand upright in a pop stand or florist oasis. Allow the chocolate to set
  5. Colour some of the designer icing with red gel. Pipe a nose onto each pop then spread the remaining over the top of each to form the top of Santa’s hat. Allow to set before drawing a set of eyes on each pop
  6. Fit the star shaped pipe onto the designer icing then pipe on each pop to resemble fur around the edge of Santa’s hat then add a pompom to the top
  7. Once the icing has firmed you can finish Santa by piping on his beard. Store in an airtight container until required
  8. Please note, when dipping the pops you may need to reheat the easy choc gently to ensure an even coating