Gingerbread Christmas Tree Pops

This fun, quick and easy bake is made for sharing! Soft, fragrant sponge with warming spices in a shape of Christmas trees! Kids will love decorating these with icing and festive sprinkles.

Prep Time
20 minutes
Bake Time
20 minutes
Servings

For the sponge

  • 100g butter, softened, plus extra for greasing 100g butter, softened, plus extra for greasing
  • 100g Tate & Lyle Light Brown Soft Sugar 100g Tate & Lyle Light Brown Soft Sugar
  • 1 tsp vanilla 1 tsp vanilla
  • 2 medium eggs 2 medium eggs
  • 1 tbsp Lyle's Black Treacle 1 tbsp Lyle's Black Treacle
  • 100g self-raising flour 100g self-raising flour
  • 30g cocoa powder 30g cocoa powder
  • ½ tsp ground cinnamon ½ tsp ground cinnamon
  • ½ tsp ground ginger ½ tsp ground ginger
  • ¼ tsp mixed spice ¼ tsp mixed spice
  • 3 tbsp milk 3 tbsp milk

To decorate

  • 8 chocolate fingers 8 chocolate fingers
  • 300g Tate & Lyle Cane Icing Sugar 300g Tate & Lyle Cane Icing Sugar
  • Green food colouring gel Green food colouring gel
  • Sprinkles Sprinkles

Instructions

HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 170° C. Lightly grease 20cm round baking tin and line the bottom of it with baking paper.
  2. Using a handheld electric whisk, cream the butter and sugar together, until pale and fluffy, about 2 minutes. Add vanilla and eggs, one at a time, mixing well after each addition. Add the black treacle and mix again to combine.
  3. Sift in the flour, cocoa and all the spices, and add milk. Stir to combine until you have smooth batter.
  4. Transfer the batter into prepared cake tin and smooth the top with small palette knife or the back of the spoon. Bake for 20 minutes, or until toothpick inserted in the middle comes out clean.
  5. Remove from the oven and allow the cake to cool a little, before transferring it into wire rack to cool completely.
  6. Place the cooled cake onto a board and slice it into 8 wedges. Push a chocolate finger through the base of each wedge.
  7. Mix the icing sugar with few drops of green food colouring and add roughly about 2-3 tbsp of water. You want the icing to be not too runny, and still a bit stiff. Drizzle the icing over each cake pop and decorate each one with festive sprinkles. Enjoy!

Chef's Tip

The sponge can be frozen for up to three months. Wrap it in a double layer of clingfilm or reusable wrap, and place in the freezer. Thaw the cake in the fridge overnight.