Recipes+
Ingredients
Method
1.Process cake in a food processor to make fine crumbs. Place the milk chocolate in a microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring, until melted and smooth.
2.Add melted chocolate and jam to cake crumbs. Pulse to combine. Transfer mixture to a bowl.
3.Line a baking tray with baking paper. Roll rounded teaspoons of cake mixture into balls. Place balls on prepared tray. Chill for 1 hour 30 minutes, or freeze for 30 minutes, until firm.
4.Meanwhile, pierce 20 small holes, about 5cm apart, in the top of an egg carton. Push a lollipop stick about halfway into each chilled ball. Stand cake pops upright in egg carton.
5.Place white chocolate in a microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring, until melted and smooth. Cool for 5 minutes to thicken slightly.
6.Spoon a little white chocolate over each cake pop (to resemble custard topping). Top with jube lollies to decorate. Set aside until set. Serve.
You’ll find lollipop sticks at craft and cake decorating shops. You can use wooden popsicle sticks instead. Try chocolate or Madeira cake instead of fruitcake. Try plum jam instead of apricot.
Note
