Melt the milk chocolate in the microwave or on a double boiler, until it's smooth and shiny.

Crumble in the Christmas Pudding and mix well to incorporate all the pudding using a spoon.

Let it cool down a few minutes, then create the bonbons by rolling the mix between your hands to create a round shape and let it rest on a baking tray until it's cooler.

Melt the white chocolate and, with the help of a teaspoon, place on top and let it dribble to the sides a bit.

Use your sprinkles and decorate.

Place in the fridge for one hour before packing them or serving them.

They will last in an airtight container for a week.