CHRISTMAS PUDDING CAKE POPS RECIPE | BBC GOOD FOOD
Try making these Christmassy lollipops as a festive treat for kids – and get them involved in the kitchen too
Provided by Caroline Hire – Food writer
Categories Dessert
Total Time 2 hours 10 minutes
Prep Time 1 hours 50 minutes
Cook Time 20 minutes
Yield Makes 10 cake pops
Number Of Ingredients 6
Steps:
- Pulse the madeira cake in a food processor until you have fine crumbs. Melt the white chocolate in a bowl over just simmering water or in the microwave. Shop bought madeira cake can vary in texture so you may need to add a little extra melted white chocolate to make the mixture stick into balls. Stir the orange zest into the chocolate, then work the chocolate into the crumbs using your hands.
- Form into 10 small truffle-sized balls, then roll gently in your palms to smooth the surface. Arrange the balls on a baking parchment-lined dinner plate. Refrigerate for 30 minutes to allow the mixture to set.
- Melt the dark chocolate in a microwave or over a bowl of just simmering water. Dip a lolly stick into the melted chocolate about 1.5cm in and poke half way into a cake ball. Repeat with the remaining balls. Put them back on the plate. Return to the fridge for five minutes.
- Dip the cake pops one at a time into the melted chocolate, allowing any excess chocolate to drip off and spin the pops to even out the surface. Poke the pops into a piece of polystyrene or cake pop holder if you have one, keeping the pops apart. Allow to set for about half an hour.
- Heat the white chocolate in a microwave or over a pan of simmering water. Allow to cool for a few minutes until it has a thick, runny consistency. If the chocolate is too hot, it will melt the dark chocolate underneath so make sure you do not overheat it. Spoon a small amount on top of the cake pops and tip them back and forth so that it runs down the sides a little. If you have holly decorations, set one on each pop. If using writing icing, wait for another 20 minutes or so until the white chocolate has set. To avoid a bloom on the chocolate, cover the cake pops in chocolate on the day you want to eat them – or the day before at the earliest.
- Pipe on holly leaves with the green icing and two little dots for berries using the red. Once finished, store them in a cool place, though not the fridge
Nutrition Facts : Calories 334 calories, FatContent 18 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 40 grams carbohydrates, SugarContent 36 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.3 milligram of sodium
CARROT GINGER SOUP RECIPE - SKINNYTASTE
This healthy Carrot Ginger Soup is made with fresh carrots, a hint of fresh ginger and a touch of sour cream blended together until creamy, perfect for lunch or dinner. You can make it vegan or dairy-free by swapping the cream for coconut milk.
Provided by Gina
Categories Soup
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Stove Directions:
- Instant Pot Directions:
Nutrition Facts : ServingSize 1 1/4 cups, Calories 115 kcal, CarbohydrateContent 16 g, ProteinContent 3 g, FatContent 5 g, SaturatedFatContent 3 g, CholesterolContent 13.5 mg, SodiumContent 114 mg, FiberContent 4 g, SugarContent 8 g
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