Christmas Pudding Cake Pops

Preheat the oven to 170°C (150°C, gas mark 3) and line a muffin tin with muffin cases.

To make the sponge place the flour, cocoa powder, sugar, baking powder, salt and butter into a freestanding mixer with the paddle attachment or in a bowl and mix with an electric mixer until you get a sandy consistency.

Whisk the milk and egg together in a jug then slowly add to the flour mixture and beat until smooth and well mixed.

Spoon the mixture into the paper cases and bake in the oven for 20-25 minutes, until the sponge bounces back when touched or when a skewer comes out clean.

Cool on a wire rack, then leave in the fridge overnight to stale.

To make the buttercream, put the butter in a large bowl and cream until pale and fluffy, then add the icing sugar and cocoa powder and mix until smooth. Add the milk and vanilla extract then whisk until light and fluffy.

Remove the cakes from the fridge and crumble into a large bowl until it resembles fine breadcrumbs, then mix in some of the frosting until the mixture can be formed into small balls.

Make balls of the mixture by rolling between your hands and place on a baking tray, then put in the fridge for 15-20 mins.

Melt the dark chocolate, then use a fork to dip each cake ball in chocolate , entirely covering the ball, then leave to set.

Make the icing according to the instructions on the box to a thick consistency, then using a teaspoon pour a small amount onto the top of the cake ball allowing it to flow down the sides of the ball.

Once all the cake balls have been iced and this has set finish with some holly and berries decorations.

If you like this recipe, why not transform our favourite brownie recipe into some holiday treats?