Name: Christmas cake pops
Total time: 1800 s
Yield: 6
Ingredients: 100 gram butter; 50 gram caster sugar; 1 teaspoon vanilla extract; 1 egg; 50 gram self-raising flour; 100 gram icing sugar; 1/2 tablespoon milk; 50 gram milk chocolate; 50 gram white chocolate; to taste sprinkles

Step 1

Preheat the oven to 190°C/170°C fan/gas mark 5. Grease and line a cake tin.

Step 2

Beat 50g butter (50 g) , sugar (50 g) and ½ tsp vanilla extract (2 mL) in a bowl. Slowly add the beaten M&S free-range mixed size egg (1) , then fold in the flour (50 g) .

Step 3

Pour into the tin and bake for 20 minutes until risen and golden. Allow to cool.

Step 4

To make the buttercream, beat together the remaining butter (50 g) with icing sugar (100 g) , until smooth. Add the remaining vanilla extract (2 mL) and milk (8 mL) and beat again.

Step 5

Crumble the cooled cake into a bowl, add the buttercream and stir. Roll the cake into six equal-sized balls and the push a lollipop stick into each. Set in the fridge.

Step 6

Dip the cake pops into the melted milk chocolate (50 g) or melted white chocolate (50 g) , then coat them with sprinkles (to taste) . Chill in the fridge until the chocolate has set.

Step 7

Serve with a hot chocolate made with our M&S Belgian milk hot chocolate flakes, topped with marshmallows and golden blond chocolate or cream and orange zest.

Christmas cake pops

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