2 x 350g plum puddings
50g butter, melted
1/3 cup dutch-processed cocoa
4 tbsp apple juice
150g white chocolate, chopped coarsely
8 red glacé cherries, cut into quarters
Crumble puddings into small pieces in a large bowl. Combine butter, cocoa and apple juice in a small bowl; stir until smooth. Add butter mixture to the pudding; stir to combine.
Roll slightly rounded tablespoons of the mixture into 32 balls. Place on a baking-paper-lined oven tray.
Melt white chocolate in a medium heatproof bowl over a saucepan of simmering water (do not let the water touch base of bowl). Cool chocolate slightly until thickened, but still pourable.
Spoon a little chocolate over the top of each pudding allowing it to drip down the sides slightly; top puddings with a piece of cherry. Refrigerate until firm.