Ingredients:
• For the Cake:
• 100 g – Plain flour
• 75 g – Butter
• 1 Egg
• 75 g – Brown sugar
• 1 tbsp + 2 tbsp – extra Nutella
• 1 tsp – Baking powder
• 1/4 tsp – Bicarbonate of soda-
• For the frosting:
• 100 g -White Chocolate
• Plain Chocolate- 100 g
• Royal Icing( optional)
• A few edible beads to decorate
• A few toothpicks.
Method:
- Cream the butter and sugar until soft and fluffy.
- Now add the egg and beat well.
- Then sift the flour, baking powder and bicarbonate of soda.
- Beat it again until the batter is smooth.
- Add 1 tbsp of nutella to it and mix well.
- Preheat the oven to 180 degree Celsius.
- Grease and line a 8 cm round cake tin.
- Pour the batter into the prepared pan and bake in the preheated oven for 20 mins or until a skewer comes out clean.
- Prepare the pops:
- Crumble the cake in a bowl.
- Add 2 tbsp of nutella to the bowl and mix well with a spatula.
- Mould it into a ball, flatten slightly and cut it into desired shapes using a cookie cutter.
- Get the shapes out of the cutter.
- Dip a toothpick inside the nutella and then insert it into the cakes shapes.
- Arrange it in a plate, cover with a cling film and refrigerate for 30 mins until it firms up.
- Melt the chocolate in a bowl in some hot water.
- Take the pops out of the refrigerator, and dip it in the melted chocolate and allow it to set.
Recipe courtesy of Ayeesha Riaz