For the chocolate pudding, stir pudding powder with a little milk and rum until smooth. Bring the remaining milk and sugar to the boil, add the pudding and allow to thicken while stirring constantly.
Pour the pudding into bowls and let cool for at least 1 hour. Spike apricot halves with almond slivers. Whip the cream.
Place the hedgehog on the pudding and garnish with whipped cream.
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