Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line 2 baking trays with baking parchment. In a mixing bowl, beat together the butter and sugar until creamy. Beat in the egg yolk.

Sift the flour, Cocoa Powder and Baking Powder on top and add 75g of the Dark Chocolate Chips. Mix together to form a firmish dough.

Divide the mixture into 12 and form into balls. Place a little apart, on the prepared baking trays; press down gently to flatten them into rounds. Push the remaining Dark Chocolate Chips into the cookie dough, flat side up, to resemble the fruit in a Christmas pudding. Bake for 12-15 minutes until just firm. Cool for 5 minutes then transfer to a wire rack.

To decorate, knead the green and red fondant icing to soften. Roll out the Green Icing thinly on a lightly dusted work surface, and cut out 24 holly leaf shapes using a small cutter, re-rolling the icing as necessary. Roll the Red Icing into tiny balls for the holly berries.

Line a board or tray with baking parchment. Melt your White Chocolate Chips in the microwave for 30 seconds then stir, then continue to melt in 10 second bursts, stirring between each burst until you chocolate is melted. Using a teaspoon, thickly spoon the melted White Chocolate over the tops of the cookies, allowing it to drip a little.

Lay the cookies on the parchment and decorate with the holly leaves and berries before the Chocolate sets. Leave for a few minutes to dry in a cool place before serving.