Line a tray that fits in the fridge with baking paper. Crumble the pudding into a bowl, add the sherry and golden syrup and stir well. Pour in the chocolate and stir again. Roll, lumps of the obtained mixture the size of a chocolate truffle and put on the tray. Cover with cling film and chill for 30 minutes to firm up. Cover the pudding pops with the melted chocolate and allow to set. Decorate with white chocolate and glace cherries. Stick the chocolate Christmas puddings on a pop stick before serving.

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