Crumble the chocolate mudcake into a large mixing bowl. Add a few tablespoons of icing sugar, mixing well with your hands until everything is combined into a doughy texture.

With slightly damp hands, take tablespoonfuls of the mixture and roll them into small balls. Place them on a tray lined with baking paper, then chill in the refrigerator for 15 minutes to firm up.

In a microwave-safe bowl, melt the white chocolate on medium power in 30-second intervals. Stir between each burst until the chocolate is perfectly smooth and glossy.

Drizzle the melted white chocolate over each ball generously. While still wet, gently press two pieces of spearmint lolly and a red M&M into each pudding to resemble leaves and berries.

Chill the decorated puddings for another 15 minutes until firm. Just before serving, dust them lightly with icing sugar to give a beautiful finish.