Halloween cake pops

• madeira cake100g/4oz g
• chocolate sandwich cookies100g g
• bar milk chocolate↗100g g

  melted

• bar white chocolate↗200g g

  melted

• sugar-coated chocolate beans↗few

  and icing pens, to decorate

• wooden skewers10
• pumpkin↗½ small

  or butternut squash , deseeded, to stand pops in

Step-by-step instructions

1. 1

   Break the Madeira cake and cookies into the bowl of a food processor, pour in the melted milk chocolate and whizz to combine.

2. 2

   Tip the mixture into a bowl, then use your hands to roll into about 10 walnut-sized balls. Chill for 2 hrs until really firm.

3. 3

   Push a skewer into each ball, then carefully spoon the white chocolate over the cake balls to completely cover. Stand the cake pops in the pumpkin, then press a chocolate bean onto the surface while wet. Chill again until the chocolate has set. Before serving, using the icing pens, add a pupil to each chocolate bean and wiggly red veins to the eyeballs.