Christmas Pudding Cake Pops - cooking recipe

Ingredients

1 lb store-bought fruitcake, chopped
3.5 oz milk chocolate, melted
2 tbsp apricot jam
3.5 oz white chocolate, chopped
None None red and green gummy candies, finely chopped, to decorate

Preparation

Process fruitcake in a food processor to make fine crumbs. Add melted milk chocolate and jam and pulse to combine. Set aside.
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.
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.
Spoon a little white chocolate over each cake pop and decorate with candy. Set aside until set. Serve.