Heart Lollies

For the cake: preheat the oven to 160°C (140° fan) 325°F gas 3. Grease a 23cm|9" square cake tin and line the base with non-stick baking paper.

Put all the cake ingredients into a mixing bowl and beat with an electric whisk until smooth and blended. The mixture should drop easily from a spoon, add a little water if it is too stiff.

Spoon into the tin and bake for 30-35 minutes until risen and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the cream cheese mixture: beat the cheese until soft. Gradually sift in the icing sugar, beating until smooth.

Crumble the cake into fine crumbs into a bowl, add the cream cheese mixture and mix to make a moist mixture that sticks together.

Shape the mixture into a 2cm|3/4"thick rectangle on a work surface lightly dusted with icing sugar. Cut out hearts from the cake mixture with a small cutter or card stencil and place on a tray lined with non-stick baking paper. Shape any excess cake mixture to make more hearts. Cover with cling film and chill for about 1 hour until firm.

For the coating: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and stir gently.

Dip the lollipop sticks into the melted chocolate, then insert a lollipop stick into the cake hearts and dip into the melted chocolate. Stand in a glass or cup and leave to set.

For the glaze: put the water, cornflour and jelly crystals in a pan and whisk until combined. Whisk in the golden syrup and heat gently, whisking constantly. Bring to a boil, then reduce the heat and simmer for 1 minute, whisking until thickened. Remove from the heat and allow to cool.