THESE LOOK A TREAT!
This isn’t so much of a recipe as it is a concept. I made these when I had leftovers from my Sticky Toffee Pudding with Rum Butterscotch Sauce recipe. So, if you’ve made that, then this is a perfect way to use up the leftovers. However, you could use any cake, blitz it up and stir in a few spoons of frosting or sauce (like caramel or chocolate) to make the mixture stick together and hold its shape. The decorations are super easy – you just need a bit of patience to wait for things to set – and the final look is stunning.
There are no quantities as it depends on what kind of cake you’re using and how fresh it is. If your cake is erring on the stale side, then you’ll need more sauce/frosting. Just add it a spoon at a time, try and make a tester ball, and keep going until you’ve got the perfect consistency.
RECIPE: Sticky Toffee Christmas Pudding-Pops
MAKES: AS MANY AS YOU HAVE LEFTOVER PUDDING
- Leftover STICKY TOFFEE PUDDING (or different cake), blitzed
- Leftover RUM BUTTERSCOTCH SAUCE (or frosting)
- MILK CHOCOLATE, melted
- WHITE FONDANT
- GREEN FONDANT
- RED FONDANT
- EDIBLE GLITTER DUST (optional)
- Depending on how fresh the sticky toffee pudding is, add one spoonful at a time of RUM BUTTERSCOTCH SAUCE to the CAKE. Squeeze the mixture together, and when it holds, roll into balls. You can decide how big or small you want the balls to be. You could make them truffle sized or go larger like a muffin. Put in the fridge for an hour to chill.
- Dip and coat the balls in the MELTED MILK CHOCOLATE. Place on a tray lined with baking paper and put in the fridge to set.
- Cut out the WHITE FONDANT in the shape of melted icing. Stamp out holly leaves from the GREEN FONDANT. And roll the RED FONDANT into berries. Stick on top of the set chocolate with a little water.