Christmas pudding pops

    5 hours 35 min

    Delicious little cake pops made of uncooked Christmas pudding. They are easy to make and no special equipment is needed other than lolly sticks. These cake pops make lovely gifts and are ideal for people who find Christmas pudding too heavy, especially children who love the little cake pops.


    Derbyshire, England, UK
    3 people made this

    Makes: 30 Christmas pudding pops

    • 100g uncooked Christmas pudding
    • 250g dark chocolate
    • 1 (397g) tin condensed milk
    • 200g milk chocolate
    • 5 glace cherries, to decorate
    • 60g white chocolate

    Prep:30min  ›  Cook:5min  ›  Extra time:5hr setting  ›  Ready in:5hr35min 

    1. Blend uncooked Christmas pudding to create doughy crumbly consistency.
    2. Melt the dark chocolate and mix with the condensed milk in a bowl. Add Christmas pudding and mix well. Leave to chill in fridge for 1 hour.
    3. Roll pudding chocolate mix into meatball-size balls.
    4. Melt 1/4 of the milk chocolate and dip in end of lolly sticks. Push chocolate tip into each pudding ball and leave to set in fridge for 1 hour.
    5. Melt remaining milk chocolate and gently roll and cover cake pops until entirely covered. It helps to rotate the cake pop lightly over the bowl after coating to allow excess to drop off. When all are covered set in fridge again for 2 hours.
    6. Chop cherries into small pieces. Melt white chocolate. Decorate the cake pops with white chocolate while it's still warm and top each cake pop with a piece of cherry to give it a mini Christmas pudding appearance. Let set in fridge. The cake pops will keep about 1 week in the fridge.


    The Christmas pudding will seem dry at first but once all the ingredients are mixed the pops will be moist and the consistency is deal for cake pops.

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    Reviews in English (1)


    I would maybe double the amount of Christmas pudding to make it a bit more cakey. Lovely to offer as a nibble with a glass of egg nog  -  04 Jan 2015