Christmas Choc-Mint Pudding Recipe

This is a well-loved family recipe which I normally make for birthdays and Christmas as a slice but this year I thought I would mix it up a bit and make it a bit more Christmas-ey in the shape of Christmas puddings.

I’m not going to lie and say this was the quickest and easiest gift to make but it was relaxing and the finished product looked really effective. My main advice for the decorating would be to prep all your stuff then pull up a stool, put the telly on and ice away!

Approx 60


  • 500gm plain sweet biscuits, crushed
  • 1 cup dessicated coconut
  • 4 tbsp cocoa
  • 1 tin condensed milk
  • 250gm butter melted


  • 3-4 cups sifted icing sugar (I started with 3 cups but added as I needed it)
  • 3 tbsp butter melted
  • Peppermint essence to taste (start with a few drops and keep going until you are satisfied)
  • Hot water


  • 1 x packet mint leaves
  • 1 x packet raspberries or red mini m&ms


Combine all ingredients, mix thoroughly and roll into balls. Chill.

While your balls are chilling prep your lollies by snipping the leaves and raspberries into small pieces (or separating your red m&ms and eating the rest!)


Combine the melted butter and sifted icing sugar and add the mint essence until you get the right taste. Add the hot water as you need it to get the right consistency.

I found the easiest way to decorate was to use a piping bag for the icing, this gave more control and a more puddingy look. Ice 3-4 then put two leaves and a ‘berry’ on. Chill.

These can be served as an after dinner mint on Christmas day or better yet wrap some in cellophane or a decorated recycled box and give as a gift.



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