½ small pumpkin
or butternut squash, deseeded, to stand pops in
Break the Madeira cake and cookies
into the bowl of a food processor,
pour in the melted milk chocolate
and whizz to combine.
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.
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 Smartie onto the surface
while wet. Chill again until the chocolate
has set. Before serving, using the icing
pens, add a pupil to each Smartie and
wiggly red veins to the eyeballs.