Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy ...
175 g (6oz) milk or white chocolate, in drops or broken into pieces
350 g (12oz) madeira cake or any basic sponge cake, chocolate or plain
for the coloured chocolate coating
400 g (14oz) white chocolate, in drops or chopped into pieces
a few drops of your choice of food colouring (optional)
First line a baking sheet with baking parchment.
Place the chocolate in a heatproof bowl and set over a saucepan of simmering water, stirring occasionally just until melted. Crumble the cake into the melted chocolate, and stir until well mixed.
Use your hands to roll the mixture into balls each about as large as a golf ball. Insert a lollipop stick into each ball, place on the lined baking sheet and leave in the fridge for about 30 minutes to firm up.
While the cake pops are in the fridge, make the chocolate coating. Place the chocolate in a heatproof bowl and set over a pan of simmering water, stirring occasionally just until melted.
Remove from the heat and stir in the food colouring (if you’d like to colour the white chocolate), adding more or less to obtain the exact shade you’d like.
Remove the cake pops from the fridge, then dip each one into the chocolate coating and either insert upright into the polystyrene block or place back on the lined baking sheet. (Inserting the cake pops in the polystyrene block will ensure they have a perfectly round shape rather than a flat side from lying on the baking parchment.)
Place somewhere cool, but not the fridge, and leave for 20–30 minutes or just until the chocolate has set. Before the coating sets on the cake pops, you can roll them in sprinkles.
Alternatively, once the coating has set, you could decorate with the coloured glacé icing.