Impress your guests by making these delicious cake pops, decorate them with chocolate and sprinkles or be creative and make mini Christmas puds. You’ll need a cake pop tin or mould to achieve perfectly shaped pops.
Serves 40
Butter for greasing, melted
115g butter
150ml golden syrup
150ml black treacle
75g brown sugar
280g plain flour
2 tsp ground ginger
1 tsp mixed spice
½ tsp bicarbonate of soda
Pinch of salt
2 eggs, beaten
150ml milk
40 cake pop sticks
Melted chocolate for dipping
Sprinkles for decoration
Preparation Time: 45 minutes. Cooking Time: 25 minutes.
1. Use a 20 hole cake pop tin, brush the indentations, both top and bottom with melted butter. Put to one side.
2. Melt the butter, syrup, treacle and sugar together in a saucepan on the simmering plate, hotplate on simmering setting or induction on medium. Once melted cool for a few minutes.
3. Sieve the flour, ginger, mixed spice, bicarbonate of soda and salt into a large bowl. Make a well in the centre and add the eggs, milk and melted ingredients. Fold the ingredients slowly together.
4. Spoon the batter into the bottom half of the cake pop tin (without holes) - don't worry the remaining batter can be used to repeat this process. Place the other half of the cake pop tin (with holes) on top and secure.
5. Place in the oven CAST IRON OVEN: on the oven grid shelf on the floor of the baking oven or oven on B4. FAN OVEN: preheated to B4/160oC/325oF. Bake for 18-20 minutes until a cocktail stick inserted through the hole comes out clean.
6. Remove from the oven and cool for 3-5 minutes in the tin or mould then remove the cake pops to cool completely.
7. Dip the cake pop sticks into the melted chocolate and insert into the round cake pops. Let the chocolate cool to secure the stick in place.
8. Dip the cake pops into the melted chocolate, spinning to allow the excess chocolate to drip off, roll in sprinkles or decorate. Stand the cake pops in mugs or cake pop stand to allow them to dry.
