Add the chocolate and butter into a saucepan, and gently melt over low to medium heat.

Add the mini marshmallows and stir until they’ve melted and combined. Alternatively, melt the chocolate and butter in the microwave, then add the marshmallows and blast for 30 seconds, stirring until fully melted.

In a large mixing bowl, add the Rice Krispies. Pour over the marshmallow and chocolate mixture and stir until fully coated.

Leave the mixture to cool slightly.

Using a tablespoon, divide the mixture into equal amounts and roll each into a pudding ball. Dampen your hands a little before rolling to help prevent sticking.

Place the balls on a baking tray lined with baking parchment.

Allow the puddings to cool in the fridge for 30 minutes.

Melt the white chocolate by placing it in a small heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Alternatively, melt in the microwave.

Set melted chocolate aside to cool, and then place it in a piping bag or freezer bag.

Colour white sugarpaste with red and green food coloring gels for the decorations.

When the puddings are chilled, drizzle the cooled white chocolate over the top using the piping bag.

Decorate with sugarpaste holly leaves and red balls for berries.