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:

1. Cream the butter and sugar until soft and fluffy.
2. Now add the egg and beat well.
3. Then sift the flour, baking powder and bicarbonate of soda.
4. Beat it again until the batter is smooth.
5. Add 1 tbsp of nutella to it and mix well.
6. Preheat the oven to 180 degree Celsius.
7. Grease and line a 8 cm round cake tin.
8. Pour the batter into the prepared pan and bake in the preheated oven for 20 mins or until a skewer comes out clean.
9. Prepare the pops:
10. Crumble the cake in a bowl.
11. Add 2 tbsp of nutella to the bowl and mix well with a spatula.
12. Mould it into a ball, flatten slightly and cut it into desired shapes using a cookie cutter.
13. Get the shapes out of the cutter.
14. Dip a toothpick inside the nutella and then insert it into the cakes shapes.
15. Arrange it in a plate, cover with a cling film and refrigerate for 30 mins until it firms up.
16. Melt the chocolate in a bowl in some hot water.
17. Take the pops out of the refrigerator, and dip it in the melted chocolate and allow it to set.

Recipe courtesy of Ayeesha Riaz