Hello all! I’m Sally and I blog over at Life Loving. My blog is my way to inspire others to get out and about and enjoy life more. I live by the motto ‘ketchup tomorrow, relish today’. The lovely Anna has let me put together this fantastic recipe for you to make with your little ones this Halloween.
This recipe will make 30 cake pops
1 medium egg
85ml boiling water
65g demerara sugar
75g self-raising flour
35g golden syrup
½ tsp bicarbonate of soda
2 x 340g bags of candy melts
Preheat your oven to 160 degrees
Start by putting the dates in the food processor and blitz them.
Add the boiling water and whizz until it makes a puree.
In a separate bowl, whisk together the sugar, golden syrup, butter, egg and flour and once fully combined add in the date mixture,
Stir through the bicarbonate of soda.
I would suggest using a cake pop mould to help you shape the cakes. To stop the cakes sticking to the mould, prepare the mould by buttering and flouring each mould.
Completely fill the bottom half of the mould with the mixture and give it a little shake. The bottom half is the part without the holes in it.
Bake for approximately 25 minutes.
Once cooked through, allow to cool before removing the top of the mould. Pop them out of the mould and into the fridge to cool.
Melt the candy melts in the microwave, stirring in between heating.
Using the melted candy melt, coat the cake pops, decorate with sprinkles or the decoration of your choice.
Put the decorated cake pops on a lined baking tray, add a stick and allow to set.
Once set you can either wrap individually or display on a pumpkin.
These Halloween cake pops are a tasty alternative to sponge variants and you can really have some fun with the decoration of the cake pops and the wrapping/display afterwards. Happy Halloween all!