The Eleventh Bake Of Christmas: Chocolate Pud Pops

Chocolate Pud Pops

If you don’t quite have the time to commit to the chocolate orange truffle puds (Second Bake of Christmas), but want to whip up a delicious treat with a similar festive look, then this is a great alternative.Good one to make with kids, and not too time-consuming. The “pudding” component is a simple mouldable chocolate sponge/ chocolate frosting mix. And children LOVE chocolate. It’s a fact. Any bake that contains the stuff is wolfed down in seconds, without fail. As for the decor – fondant icing in red, green, and white.

Now I couldn’t possibly take full credit for this particular festive creation – the mastermind behind these beauties was my baking partner in crime – Liv. So big thanks to her! Enjoy!

for the cake…
120g unsalted butter
120g caster sugar
2 eggs
100g plain flour
20g cocoa powder
1 tsp vanilla extract
1tsp baking powder

for the frosting…
200g unsalted butter
200g icing sugar, sifted
200g cocoa powder, sifted

for the decoration…
1 pack of white ready-to-roll fondant icing
1/2 pack of red ready-to-roll fondant icing
1/2 pack of green ready-to-roll fondant icing
Water to stick
icing sugar

1/ Preheat oven to 180C.
2/ Mix butter and caster sugar until light in colour. Add eggs, one at a time, followed by the vanilla, and finally the flour, cocoa powder, and baking powder.
3/ Line a cake tin – doesn’t matter too much what size as you’ll be crumbing it later anyway. I used a 20x25cm. Pour in batter and bake for 20-25 minutes or until a skewer comes out clean. Remove from oven and leave to cool completely.
4/ For the frosting, with a hand mixer, whisk together the butter and vanilla extract. Add the icing sugar and cocoa powder a spoon at a time, then whisk for a further 2 to 3 minutes until light and fluffy.
5/ Mix together the cake crumbs and frosting until evenly combined. Mould into bite-size spheres, and place on a lined baking tray. Pop in the fridge to chill for half an hour.
6/ Roll the white fondant to about 2mm in thickness, using a dusting of icing sugar on the surface and rolling pin to prevent it sticking. With a sharp knife, cut out small squiggly shapes. These will be the “sauce” on top of the puds. It doesn’t matter if they are not identical!
7/ Remove cake spheres from the fridge, and place a squiggle on top of each one. Use a drop of water to stick if need be.
8/ Roll out the green fondant, and cut into holly leaf shapes – enough for two per pud. It’s difficult to achieve the exact shape – I found that going for a hexagon or elongated diamond worked pretty well. Roll three little red berries for each pud with the red fondant.
9/ Using a small amount of water, stick two holly leaves, and three red berries on top of each pud. And voila, you’re done!

Chocolate Pud Pops

Chocolate Pud Pops

Chocolate Pud Pops

Chocolate Pud Pops

Chocolate Pud Pops

Don’t forget to give #CAKE a follow on FacebookTwitterPinterest, and Instagram!

And check out #CAKE’s bakes of Christmas past:

The Best Dip Ever
Festive Biscotti
Zesty Puff Pastry Mincies
Twelfth Night Turkey Pie

The Twelve Bakes of Christmas 2015
Chocolate Gingerbread Men
Chocolate Orange Truffle Puds
Snowman Marshmallow Pops
Ginger Nut & Salted Caramel Marbled Millionaire Slice
White Chocolate-Dipped Meringue Santa Hats
Yuletide Rocky Road
Candy Cane Swirl Cupcakes
Salt Dough Tree Decorations
Vanilla Fondant Presents
Cinnamon Star Cookies

The Twelve Bakes of Christmas 2013
Snow-Dipped Ginger Snaps
Mini Mince Pies
Festive Scones
Advent Bread
Pumpkin Pie
Stained-Glass Window Biscuits
Speedy Figgy Pudding
Orange Tea Loaf
Sticky Gingerbread
Peanut Butter Fudge
Festive Sausage Plait
Bûche de Noël


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