Christmas Pudding Cake Pops

1. 1

   Process fruitcake in a food processor to make fine crumbs. Add melted milk chocolate and jam and pulse to combine. Set aside.

2. 2

   Line a baking tray with parchment paper. Shape 20 balls out of cake mixture. Place on prepared tray. Chill for 1 hour 30 mins, or freeze for 30 mins, until firm.

3. 3

   Meanwhile, pierce 20 small holes, about 2 inches apart, in the top of an egg carton. Push a lollipop stick about halfway into each chilled cake ball. Stand cake pops upright in egg carton.

4. 4

   Spoon a little white chocolate over each cake pop and decorate with candy. Set aside until set. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.