Festive Chocolate Coated Spicy Ginger Cake Pops
115g (4 oz) butter
150ml (¼ pint) golden syrup
150ml (¼ pint) black treacle
75g (3 oz) brown sugar
2 tsp ground ginger
1 tsp mixed spice
280g (10 oz) plain flour
½ tsp bicarbonate of soda
Pinch of salt
2 eggs, beaten
150ml (¼ pint) milk
1. Use the AGA 12 hole cake pop tin, brush the indentations, both top and bottom with melted butter or white fat or lard. Put to one side.
2. Melt the butter, syrup, treacle and sugar together in a saucepan on the Simmering Plate, cool for a few minutes. Sieve the ginger, mixed spice, flour, bicarbonate of soda and salt in a large bowl. Make a well in the centre and add the eggs, milk and melted ingredients. Whisk the ingredients slowly together, using a whisk ensures you do not get any lumps of flour left in the batter mixture.
3. Spoon the batter into the bottom half of the cake pop tin (without holes) - don't worry the remaining batter can be used to repeat this process. Place the other half of the cake pop tin (with holes) on top and secure with the keys.
4. Slide the cake pop tin onto the oven grid shelf, placed on the floor of the Baking Oven. Cook for about 20 minutes until a cocktail stick inserted through the hole comes out clean.
Conventional cooking: Cook at 180°C (350°F), Gas Mark 4 for about 20 minutes.
5. Remove from the oven, take off the keys. Leave for 3-5 minutes in the tin then remove the cake pops to cool completely.
6. Dip the cake pop sticks into the melted chocolate and insert into the round cake pops. Let the chocolate cool to secure the stick in place.
7. Dip the cake pops into the melted chocolate, spinning to allow the excess chocolate to drip off, roll in sprinkles or decorate. Stand the cake pops in mugs to allow them to dry.