Ingredients

• 400g/14oz Christmas cake
• 100g/3½oz dark chocolate
• 100g/3½oz white chocolate
• sprinkles
• to decorate

Directions

• Break the Christmas cake into pieces then blend in the food processor for a few minutes to turn into crumbs.
• Divide the mix into 12 and shape into balls. Place in the fridge for a couple of hours to firm up.
• Melt the chocolates in separate bowls
• over pans of simmering water or in a microwave.
• Make a hole in each ball with a lolly stick
• then dip the end of the stick in the melted chocolate and place back in the hole. Repeat with the other sticks and leave to set for about 30 minutes.
• Re-melt the chocolate if necessary
• then
• using a teaspoon pour the chocolate over a cake pop
• holding it over the bowl. Work quickly to get a smooth finish. Tap the cake pop on the side of the bowl to get rid of the excess chocolate
• then stick into a piece of polystyrene or upturned colander while you coat the rest of the pops.
• Once the chocolate has set slightly
• but is still sticky
• coat in sprinkles then leave to set completely.