Before making these, pop the strawberries into the fridge for a couple of hours so that they are nice and cold - this will help the chocolate to set quicker.

Line a baking tray or plate with grease proof or baking paper - check that it will fit in your fridge first.

Break up the white chocolate and place it in a microwave safe bowl.

Melt the chocolate in the microwave in 30 second bursts, stirring between each one to ensure it melts evenly. Be careful not to overheat or burn the chocolate, heat only until just melted and smooth.

Cut the tops from the strawberries, then place the cut edges of the strawberries onto a piece of kitchen paper to soak up any excess liquid (otherwise this could interfere with the chocolate setting).

Take a cake pop stick and dip it into the chocolate, then carefully push it into the pointy end of a strawberry. Repeat with the rest of the strawberries.

Starting with the first strawberry, pick it up by the stick and dip it into the chocolate until the strawberry is completely covered. You can spoon the chocolate over the strawberry if necessary.

Working quickly, place the strawberry flat-side down onto the prepared baking sheet. Add two candy eyes to the stop of the chocolate covered strawberry to turn it into a ghost. If the chocolate has already set, you can dip the backs of the candy eyes into the melted chocolate to use as 'glue' to attach them.

Repeat with the remaining strawberries, then place your finished ghost pops into the fridge to finish setting.

Once set, the Ghost pops can be taken from the fridge and stored in a cool dry place until ready to serve. I'd recommend making on the day you wish to serve them if possible though, so that the strawberries remain at their best.