Christmas Pudding Style Chocolate Cake Pops

Name: Christmas Pudding Style Chocolate Cake Pops Sharing Dish | with White Chocolate and Cranberries
Total time: 1 h 10 min
Yield: 2
Cuisine: British
Ingredients: 1 pack(s) Devil's Food Cake Mix; 90 grams White Chocolate Chips; 30 grams Dried Cranberries; 3 unit(s) Egg; 230 milliliter(s) Water; 8 tbsp Vegetable Oil; ¼ tsp Salt

Sharing Dish | with White Chocolate and Cranberries

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Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Our Chocolate Cake Pops bring all the seasonal magic of a miniature Christmas pudding to a fun and easy dessert.

Tags:

Egg(s) not included

•New

Allergens:

Cereals containing gluten

•Soya

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total1 hour 10 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

1 pack(s)

Devil's Food Cake Mix

(Contains: Cereals containing gluten May contain traces of: Egg, Milk, Soya)

90 grams

White Chocolate Chips

(Contains: Soya, Milk)

30 grams

Dried Cranberries

Not included in your delivery

3 unit(s)

Egg

230 milliliter(s)

Water

8 tbsp

Vegetable Oil

¼ tsp

Salt

Nutritional information

Energy (kJ)7125 kJ

Energy (kcal)1703 kcal

Fat91 g

of which saturates26.6 g

Carbohydrate190.4 g

of which sugars132 g

Dietary Fiber7.1 g

Protein29.3 g

Salt5.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Bowl

•Baking Paper

•Bowl

•Measuring Jug

Instructions

a) Preheat your oven to 180°C/160°C fan/gas mark 4.

b) Line 2 8''/20cm round cake tins with baking paper.

c) In a large bowl, combine the cake mix with the eggs, water and vegetable oil (see pantry for all three amounts).

d) Gently stir until fully incorporated, 2-3 mins.

a) Divide the cake mixture between your lined cake tins and pop onto the middle shelf of your oven until risen and golden, 22-27 mins, or until a rounded knife inserted in the centre comes out clean. TIP: A few crumbs are okay!

b) Once baked, allow the cakes to cool for 10 mins before removing from the tins, then allow to cool completely.

a) With clean hands, crumble the cooled cakes into a large bowl and mix in 0.25 tsp salt.

b) With your hands, squash the cake together until it forms a malleable dough.

a) Using your hands, form the cake mixture into bite-sized balls. You will make approximately 25-30 cake pops.

b) Pop the cake pops onto a plate and into the fridge to firm up, 10-15 mins.

a) Meanwhile, fill a measuring jug with hot water from your tap. Place the unopened packet of white chocolate chips into the hot water and set aside for 5 mins. Then, flip the packet upside down and leave for a further 5 mins.

b) Carefully lift the packet out of the water and massage to ensure all the chocolate chips have melted. If there are still unmelted chips, return to hot water until completely melted.

a) Once melted, use kitchen scissors to snip off a small corner of the packet to create a small hole.

b) Drizzle the white chocolate over your cooled cake pops, to resemble the cream on top of a Christmas pudding, letting the chocolate drip down the side of the cake pop.

c) Roughly chop the cranberries, then sprinkle them over the melted white chocolate to finish.

d) Store your pop cakes in an airtight container in the fridge and consume within 3 days.

Enjoy!