Who doesn’t like a bit of Pud at Christmas? Well, to be honest I never have. Don’t get me wrong, I love the flavour I just don’t like the surprise hit of fruit peel in my teeth. I’ve always thought that the Christmas Pudding pops were quite cute too…but all the ones I’ve looked at are just made with vanilla or chocolate cake and frosting the traditional cake pop way. Why wouldn’t you make them taste like Pudding? …. So I did!
I used a half size Christmas pudding. Homemade is so much nicer (and you can control how much Brandy goes in!) A bought one will work the same.
Break it into the food processor and give it a whirl. Blend until it is smooth.
Crumble in cake mis as you typically The moist pudding is your flavour and binding agent. (mine was a little too wet – too much Brandy I guess)
Use a tablespoon to measure your mixture and roll into balls.
My mixture was a little wet for cake pops, but I kept going ‘cos I knew that I could continue without sticks. If you find that you want to make cake pops and the mix is too wet, add more cake crumbs until you achieve the right consistency.
Sit them on a lined tray in the fridge to set for 3 hrs or overnight. (Freezing them will mean that your chocolate may crack when you dip them)
Dip them in milk or dark chocolate (add to sicks at this point if you wish) and let them set.
Using a teaspoon, drizzle white chocolate melts oveer the top – let it ooze randomly over the sides. If you prefer a more symmetrical look cut white fondant shapes with a 5 petal cutter and stick on top.
Use a Holly plunger cutter to cut and press leaves, leave to dry in a mould or over the edge of a bowl to give them shape.
Arrange holly on top and enjoy.
Holly can be placed into the white chocolate before it sets or added after with more chocolate or royal icing. Unlike the other Pudding Cake Pops you will have seen, these will actually taste like Christmas Pudding….
Happy baking…and eating this festive season. Sam @CS