Line a baking sheet (that will fit in the fridge) with clingfilm, baking parchment or foil and set it to one side while you make the bonbons.

Melt the dark chocolate in a heatproof bowl suspended above a pan of simmering water, or in the microwave.

Crumble the cold Christmas pudding into a bowl, add the brandy sherry and stir until all is incorporated.

Pour in the melted dark chocolate and stir again.

This is the sticky part.

Pinch out small lumps of mixture and roll so that you have little rounds about the size of a chocolate truffle. You should get about 30 out of this mixture.

Cover with clingfilm and place into the fridge to firm up.

To decorate, melt the white chocolate either in a heatproof bowl suspended over a pan of simmering water or microwave.

Using a teaspoon, drip a little of the melted but slightly cooled white chocolate on each bonbon, then arrange sprinkles to resemble a Christmas pudding.