-
1
Blitz your leftover pudding in a food processor to break it up a little.
-
2
Youll be left with a lump-free, sticky mess the perfect consistency for making cake pops.
-
3
Add the zest of an orange.
-
4
Next, melt 100g of white chocolate either in the microwave or over a bain-marie and fold it into the blitzed orangey pudding.
-
5
Mix everything together until fully incorporated.
-
6
Divide the mixture into six parts and using your hands roll each piece into a smooth ball, about the size of a walnut/very large truffle.
-
7
Place them on a baking tray or plate lined with silicone/greaseproof/baking paper, and transfer to the fridge.
-
8
Leave for 30 minutes, to firm up.
-
9
When the time is nearly up, melt 300g of dark chocolate.
-
10
Remove your Christmas pudding balls from the fridge.
-
11
Dip a lolly stick into the chocolate about 1 to 2cm in, then immediately plunge it half-way into a pudding ball.
-
12
Repeat with the remaining balls, and then transfer to the fridge for five minutes.
-
13
Meanwhile, get a block of polystyrene ready, or an upturned cardboard box.
-
14
Poke six holes into your polystyrene/box using one of your lollipop sticks; this will be your cake pop holder.
-
15
Transfer the remaining dark chocolate into a large mug.
-
16
Dip the cake pops one at a time into the chocolate, tapping them on the side of the mug to lose any excess chocolate.
-
17
Nestle the cake pops into your makeshift cake pop holder and allow to set at room temperature for at least half an hour (or in the fridge for 15-20 minutes).
-
18
Just before the time is up, melt 50g of white chocolate and allow it to cool for 3 to 4 minutes.
-
19
Carefully spoon about half a teaspoon of white chocolate on top of a cake pop, and gently nudge it back and forth with your spoon so that it runs down the sides a little.
-
20
Pop a holly decoration on top, or draw your own on with some green and red writing icing.
-
21
Enjoy that day, or the next.
