Cake pops seem to be
all the rage at the moment. Normally they
are made with plain cake mixed with a
frosting then decorated in all manner of
ways. These Christmas versions are
just as easy to make and the recipe can
easily be trebled (or more) depending on
how much cake you have available.
They make a novel sweet course at parties.
Prep time: 20mins plus setting
100g/4oz Fruit Cake, crumbled
2 tbsp Icing Sugar
2 tbsp Rum or Orange Juice
50g/2oz Dark Chocolate, melted To decorate Melted White Chocolate
1. Place the crumble fruitcake, icing sugar, rum
and melted dark chocolate in a mixing bowl and
mix thoroughly. Leave to firm up for a couple of
hours at room temperature.
2. Roll into balls (about 1 tablespoon of
mixture for each ball) then push a lolly-pop
stick into each ball. Gently lay each on it's
side on a plate or tray lined with parchment
paper and refrigerate for at least 1-2 hours
3. Remove the pops from the refrigerator and
stand upright. You can use a block of
polystyrene or florists' oasis or halved
oranges or grapefruits to support lollypops.
Decorate with melted white chocolate and little pieces of glace cherries and
angelica to resemble a traditional Christmas pudding.
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introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.