Makes 20-30 pops
INGREDIENTS: Cake - 2 large cooking apples, peeled and diced
150g caster (superfine) sugar
75g butter, melted
115g self-raising flour
5ml ground cinnamon
5ml (1 tsp) baking powder
20g plain biscuits, crumbled
50g white chocolate, melted
Candy - 400g caster (superfine) sugar
120ml golden (corn) syrup
2.5ml (½ tsp) red food colouring
METHOD: Preheat the oven to 180 degrees Lightly grease and line a 24cm tin.
To make the cake, put the diced apples and 50g sugar in a saucepan and heat over low heat until the apples are stewed and soft. Allow to cool.
In a mixing bowl combine the butter and rest of the sugar and beat until light and fluffy.
Stir in the egg. Sift over the flour with the cinnamon and baking powder and stir to combine.
Finally, add the apple sauce to the mix and stir well.
Pour into the prepared cake tin and bake in the preheated oven for 30-40 minutes, or until a skewer comes out clean when inserted into the centre.
Leave to set for 10 minutes, then turn on to a wire rack to go cold.
Crumble the cake into a mixing bowl, add the biscuit, mix to combine, and form small balls using your hands.
You want a fairly sticky mix which won't fall apart. Make the balls quite small as they can get too heavy for the popsticks.
Using a little white chocolate, attach the popsticks to the balls and refrigerate for a few hours (this step is a good one if the kids want to help).
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