• Cook the gluten free Christmas pudding as per the pack instructions - I opted to do this in a microwave as it's quicker.
• Remove the Christmas pudding from the pack into a large mixing bowl and 'mush' it up with a fork. Set aside to cool for 10-15 minutes.
• Meanwhile, break the dark chocolate into pieces and melt in a bowl over a pan of hot (not boiling) water. Add the melted chocolate and rum (or alcohol of choice, if using) to the Christmas pudding.
• Leave to cool until it is fine to touch - as it cools it should firm up and become a bit more malleable. Break the mixture into small balls (this should make approx 20) and roll into smooth balls using your hands.
• Place the truffles on a plate lined with baking paper. Chill in the fridge for an hour (or freezer for 15-20 minutes).

To decorate:

• Melt the dark chocolate in a bowl over hot water. Once melted, dip the chilled truffles in (one-at-a-time) and turn using two spoons. Remove from the chocolate using a fork and shake off any excess.
• Place the coated truffles back onto the baking paper-lined plate. Once you have coated them all, return to the fridge for 15 mins.
• Melt the white chocolate in a bowl over hot water. Use a teaspoon to drizzle a tiny amount on top of each Christmas pudding, then carefully arrange the holly sprinkles on top. Set in the fridge before tucking in!