Ingredients100g readymade sponge cake
100g Oreo cookie
100g bar milk chocolate
200g bar white chocolate
Smarties and icing pens, to decorate
You will also need
10 wooden skewers
½ small pumpkin or butternut squash, deseeded, to stand pops in
MethodIn a small bowl, gently melt the milk chocolate in a double boiler. To do this, place a bowl over a pot of simmering water (make sure the bowl isn’t touching the water). Break the sponge cake and the cookies into the bowl of a food processor and then pour in the melted milk chocolate. Whizz to combine.
Tip the mixture into another medium size bowl, then use your hands to roll into around 10 walnut-sized balls. Chill for 2 hrs until completely firm. In the meantime, melt the white chocolate in a double boiler. To do this, place a bowl over a pot of simmering water (make sure the bowl isn’t touching the water).
Push a skewer into each ball, then carefully dip into the melted white chocolate or spoon the melted white chocolate over the cake balls to completely cover. Stand the cake pops in the pumpkin, then press a Smartie onto the surface while wet. Chill again until the chocolate has set. Before serving, using the icing pens, you can add a pupil to each Smartie and wiggly red veins to the eyeballs for the scary, Halloween effect.