Michael’s Chocolate Mint Pudding

  • Yield: 6 to 8 servings
  • Prep: 20 mins
  • Cook: 50 mins

Like an old-fashioned pudding cake, this recipe was created by Leigh Bullard of Alexandria, Va., with help from her son, Michael, and was the winner in the 2006 Pudding Hollow Contest.


1cup sugar, divided
1cup all-purpose flour
2teaspoons baking powder
1/4teaspoon salt
1/2cup Milk
1teaspoon vanilla extract
1/2teaspoon peppermint extract
1ounce square unsweetened chocolate
2tablespoons butter
2tablespoons butter
1/2cup brown sugar, packed
2tablespoons unsweetened cocoa
1cup boiling water
Whipped cream or ice cream
Crushed peppermint, if desired


  1. Preheat oven to 350F. Grease a 1 1/2 to 2-quart casserole or soufflé dish.
  2. Sift 3/4 cup sugar, flour, baking powder and salt into a large mixing bowl. Beat in milk, vanilla and peppermint extracts.
  3. Melt chocolate and butter in the top of a double boiler over simmering water. Add chocolate mixture to flour mixture. Pour into prepared pan.
  4. Combine remaining 1/4 cup sugar, brown sugar and cocoa; sprinkle over batter. Pour water over top. Bake 40 minutes. Serve with whipped cream or ice cream; garnish with crushed peppermint, if desired. Serves 6 to 8.

Nutritional Info *per serving

  • Glycemic Load 23.11
  • Calories 390
  • Fat 11g
  • Saturated Fat 7g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 3g
  • Cholesterol 20mg
  • Sodium 340mg
  • Potassium 140mg
  • Carbohydrate 72g
  • Fiber 2g
  • Sugars 53g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 0%
  • Calcium 15%
  • Iron 15%