Melt the butter and chocolate together in a bowl over very hot water. Once it is melted, stir well. While it is melting, crumble the fruit cake into a separate large bowl. Add the Rum / Grand Marnier / Brandy / orange juice and mix it through. Add the chocolate mixture and mix well until it is all combined. Line two large baking trays with greaseproof paper. Take one teaspoon of the mixture and roll into a ball, place on trays and continue until you have used up all the mixture. This size will make between 70 and 80 tiny Christmas puddings. Alternatively, divide the mixture into a dozen and make 12 larger puddings [a set of muffin tins as a mould works well]. Put the trays into the refrigerator for 1-2 hours to allow them to set. Drizzle icing or chocolate over the puddings, allowing it to trickle down the sides. Put a small piece of glace cherry or a silver cachou on top of each one and return to the refrigerator to set.. I have a wonderful fruitcake recipe, but unfortunately I may have made a mess of it. The recipe calls for baking the cake in a loaf pan for 1 hour at 350 degrees and checking for doneness using a toothpick, and if needed, to bake another 10 minutes.. Having made this, I was left with about half of the undercooked cake. I did wonder, as it was so underdone, if I could put it into a cake tin and just try cooking it again..