Michael’s Chocolate Mint Pudding

Kitchen Tested
  • Yield 6 to 8 servings
  • Prep 20 mins
  • Cook 50 mins

Fifty percent pudding, 50 percent cake equals 100 percent delicious.

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.


1 cup sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup Milk
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 ounce square unsweetened chocolate
2 tablespoons butter
2 tablespoons butter
1/2 cup brown sugar, packed
2 tablespoons unsweetened cocoa
1 cup 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.



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