Christmas pudding is crumbled up, then soaked in rum and rolled into small balls before being put onto sticks and dipped into chocolate. You can then decorate them with white chocolate as desired.
- 450g Christmas pudding
- 2 tbsp. rum (or more as needed)
- 375g milk chocolate
- 100g white chocolate
- Holly sprigs to decorate
Crumble the Christmas pudding until it resembles crumbs. Pour over the rum and press the pudding together with your hands until it forms small balls, adding more rum if needed.
Melt the milk chocolate over a double boiler. Dip lolly sticks first into the melted chocolate, then into the pudding balls. Put into the fridge and leave to set until the chocolate is hard.
Dip the pudding pops into the melted chocolate until they are completely covered. Invert and leave to set in a holder - you can use a specific holder, or you can poke holes into a block of wood or polystyrene to stand the cake pops in. Put into the fridge until set.
To decorate, melt the white chocolate and drizzle over the cake pops. Decorate with holly sprigs.