Christmas Pudding Cake Pops made with leftover madeira cake, condensed milk, white and milk chocolate and sprinkles, a fantastic way of using up any leftover cake, and a spectacular festive dessert for the whole family. Super easy to make, but so delicious and pretty too!
If you have any leftover cake that is not as moist, but it's still as delicious, there is not need to throw it in the bin. There are a few, super easy and delicious ways of transforming any leftovers into absolutely fantastic new desserts.
The most popular one would be a good old trifle, where the cake will soak up all the goodness from the custard, jelly and whatever brandy you use. I love a good trifle, especially during the festive season, they are definitely a crowd pleaser.
Another way of using up leftover cake is making cake pops. Not only they are super easy to make with super simple ingredients, but they also look impressive. You can make cake pops for absolutely any occasion, from children's parties, Valentine's Day, Easter, Christmas, and anything else you can think of.
For my cake pops I used leftover madeira cake, but any other sponge cake would do: Lemon Drizzle Cake, Victoria Sandwich Cake , Coffee and Walnut Cake, just to give you ca few examples.
The cake does not need to be simple, if it's got filling or icing, that's fine, they will act like binding agents to keep the balls together. Otherwise, if you have a plain cake, you can use condensed milk, like I did for my pops, cream cheese or any icing of your choice.
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Ingredients needed
- leftover madeira cake -or any other sponge cake
- condensed milk -sweetened
- milk chocolate
- white chocolate
- Christmas sprinkles - to decorate
Step-by-step photos and instructions
These lovely cake pops will be the star of your Christmas dinner menu, along with the other traditional bakes.
For the cake pops
- cut the madeira cake into cubes, and add them to a food processor
- blitz until you get breadcrumbs
- add the condensed milk and blitz again to get a smooth, lump-free mixture
- use your hands to shape small balls - I got 11, but you can get more or less depending on the size of the balls
- set aside until the melted chocolates are ready
The glaze
To make the cake pops have that distinctive Christmas pudding look, I used milk and white chocolate, plus sprinkles for the top.
- cut the milk chocolate into pieces, and add them to a bowl set over a pan with simmering water - make sure it's set on a low heat, otherwise the chocolate will be lumpy
- leave to melt completely, then dip each ball into the chocolate and coat well
- transfer the balls onto a tray lined with non-stick paper, and set aside for the chocolate to firm up
- break the white chocolate into pieces, and add them to another bowl to melt the same way
- use a teaspoon to top the pops with a small dollop of white chocolate, then add the sprinkles before the chocolate is set
- leave to firm up completely
Expert tips
I absolutely loved these Christmas Cake Pops, they were so delicious, and they kept fresh for many days before they were finally demolished - even if the cake was already 3-4 days old, the pops lasted well for 4-5 days after as well, just keep them refrigerated, and they will be fine.
If you don't want to go for a Christmas pudding look, you can still get christmassy pops by adding Christmas sprinkles, it's amazing what a few sprinkles can do to transform anything into the best festive dessert.
Alternatively, you can use marzipan or sugar paste to cut out hollies and berries, or any other festive decorations - the more, the merrier. And that's it, a fabulous Christmas dessert that will go down a treat with kids and grown-ups too!
If you’ve liked the CHRISTMAS PUDDING CAKE POPS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Christmas Pudding Cake Pops
Ingredients
- 200 g leftover madeira cake ( or any other sponge cake)
- ¼ cup condensed milk
- 100 g milk chocolate
- 50 g white chocolate
- Christmas sprinkles to decorate
Instructions
- Cut the leftover cake into cubes, and add them to a food processor.
- Blitz until you get breadcrumbs.
- Add the condensed milk and blitz again to get a sticky mixture.
- Use your hands to shape balls - I got 11, but you can get more or less, depending on the size of the balls.
- Break the milk chocolate into pieces, and add them to a bowl set over a pan with simmering water, that is set on a low heat.
- Melt the chocolate completely, then add the balls one by one and coat them well in chocolate.
- Transfer the chocolate-coated balls on a tray lined with non-stick paper, and leave to set completely.
- Break the white chocolate into pieces and melt it in the same way.
- Use a teaspoon to top each ball with a small dollop of white chocolate, then add the sprinkles.
- Leave to firm up completely before serving.
Notes
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- I absolutely loved these Christmas Cake Pops, they were so delicious, and they kept fresh for many days before they were finally demolished - even if the cake was already 3-4 days old, the pops lasted well for 4-5 days after as well, just keep them refrigerated, and they will be fine.
- If you don't want to go for a Christmas pudding look, you can still get christmassy pops by adding Christmas sprinkles, it's amazing what a few sprinkles can do to transform anything into the best festive dessert.
- Alternatively, you can use marzipan or sugar paste to cut out hollies and berries, or any other festive decorations - the more, the merrier. And that's it, a fabulous Christmas dessert that will go down a treat with kids and grown-ups too!
Nutrition
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