| 1. | Combine raisins, currants, brown sugar and rum in saucepan. Simmer, stirring for 3 minutes. Cool. |
| 2. | Finely chop almonds in a food processor. Place in a large bowl, along with cake crumbs, rind and cooled fruit mixture. Add melted chocolate and stir to combine. |
| 3. | Roll mixture into 3cm diameter balls and place on a lined tray. Refrigerate until firm. |
| 4. | Combine melted White Melts and oil. Spoon into a small plastic zip lock bag. Snip a tiny piece from one corner. Pipe a little dot onto an extra White Melt, then secure a pudding on top. Repeat with remaining puddings. |
| 5. | Drizzle remaining chocolate mixture over the top of each pudding, then decorate with pistachio nuts (this is best done in batches of about 10 at a time, as chocolate sets quickly on puddings). If chocolate in the bag stiffens, microwave for a few seconds. Store puddings in refrigerator. |
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