Name: Chocolate Peppermint Pudding
Prep time: 15 min
Total time: 135 min
Ingredients: 500 ml full-cream (whole fat) milk; 110 g caster sugar (sub with granulated sugar); 3 tbsp cocoa powder (sifted); 2 tbsp cornflour; ⅛ tsp salt; 2 egg yolks (room temperature); ½ tsp peppermint extract; ½ tsp vanilla extract; 100 g dark chocolate (roughly chopped or broken into small pieces); crushed candy canes; chocolate curls/shavings

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It wouldn’t be Christmas without chocolate and peppermint! Made with simple pantry ingredients, this chocolate peppermint pudding is incredibly creamy, smooth, and far superior to any box mix. Serve it in individual cups and garnish with crushed candy canes for an easy, holiday dessert.

What is American Pudding?

After graduating from high school, I spent two years in the UK — living, working, and navigating many confusing conversations about pudding, biscuits, and jelly, just to name a few.

If you ask for pudding in the UK, you might be presented with a sticky steamed dessert, a piece of chocolate cake, or even…god forbid…a blood pudding.

American pudding is more what Brits and Australians would consider a custard. It’s a creamy milk-based dessert, served chilled, and traditionally thickened with cornflour and/or egg.

Why This Recipe Works

No shade towards boxed mix puddings — they were the only good thing about getting my wisdom teeth out! This homemade pudding, however, is in a league of its own, and it all comes down to two key ingredients: chocolate and egg yolks.

Egg yolks, thanks to their high fat content, make this pudding incredibly silky and rich, while also helping to thicken it alongside the cornflour. You can absolutely make this pudding without the eggs (see recipe Note 1) but it will be more akin to a box mix in texture and flavour.

Using both cocoa powder and chopped dark chocolate makes this pudding extra chocolatey and indulgent. The flavour is much more complex than using cocoa powder alone, plus the dark chocolate contributes to a richer, almost fudgy texture.

Ingredients

Milk: this recipe relies entirely on milk rather than a combination of milk and cream, so I strongly suggest using full-cream milk. Reduced-fat milk will work but the pudding won’t be as rich and creamy. Definitely avoid fat free!
Caster sugar: I like to use caster sugar because the finer granules dissolve more easily. However, you can use standard, granulated sugar if that’s all you have on hand.
Unsweetened cocoa powder: any unsweetened cocoa powder (natural or dutch-processed) will work. If your cocoa powder is particularly lumpy, give it a sift first!
Cornflour (AKA cornstarch): the classic thickening agent for American pudding.
Salt — to enhance the chocolate flavour. Don’t worry, it doesn’t make the pudding salty.
Egg yolks: use two room temperature egg yolks and follow the tempering instructions carefully so you don’t end up with scrambled eggs! Or check the recipe notes for an egg-free version.
Peppermint extract: this stuff is potent, so I find 1/2 a teaspoon is usually enough. You can adjust this to taste, but keep in mind that the peppermint flavour will intensify once the pudding has chilled.
Vanilla extract — adds a subtle warmth and depth. You may not be able to taste it directly, but the pudding will feel incomplete without it.
Dark chocolate: melting in some dark chocolate right at the end really takes this pudding beyond a standard box mix. Use a good-quality, bittersweet chocolate with around 60-70% cocoa (Lindt or Nestle Plaistowe are always good). Avoid chocolate chips — these have additives which prevent them from melting smoothly.
Crushed candy canes and chocolate shavings (optional garnishes)

*For precise measurements, please refer to the recipe card below

How to Make Chocolate Peppermint Pudding

1. Whisk dry ingredients with milk – Place the sugar, sifted cocoa powder, cornflour, and salt into a small-medium saucepan and whisk until well combined. Slowly pour in 250ml (1 cup) of the milk, whisking as you go, until you have a smooth, lump-free mixture.

2. Heat milk mixture – Set the saucepan over low-medium heat, and continue whisking as it heats up. Once the mixture starts to steam and looks like it’s just on the verge of a simmer, remove it from the heat and set aside.

3. Temper the eggs – In a clean bowl or measuring jug, whisk the egg yolks with the remaining 250ml (1 cup) of milk. Scoop out about 1/4 cup of the hot mixture. While whisking constantly, slowly drizzle this warm liquid into the egg yolks to gently bring them up to temperature. Then, pour the tempered egg mixture into the saucepan, and give everything a whisk to combine. Don’t panic if you do end up with some small bits of scrambled egg.

4. Cook until thickened – Returning to the stove, set the saucepan over medium heat. Bring to a gentle simmer, whisking continuously. Do not let it come to a full, rolling boil as this can weaken the setting abilities of the cornflour. Be sure to get the whisk (or a rubber spatula) into the corners of the saucepan to ensure everything is well incorporated. After about 5-8 minutes, the pudding will turn thick and glossy, with a few bubbles breaking the surface. Remove from the heat.

5. Add chocolate and flavourings – Mix in the vanilla extract and peppermint extract. Then add the dark chocolate pieces, mixing until the chocolate has melted and is fully incorporated.

6. Strain the pudding (optional) – If you notice any lumps, pour the pudding through a fine-mesh sieve to catch any bits of scrambled egg.

7. Cover and chill – Transfer the pudding into a clean bowl and press a piece of cling film directly onto the surface to prevent a skin from forming. Allow to cool at room temperature for 15 minutes, then move to the fridge and chill for at least 2 hours, or up to 3 days. Once set, the pudding will have a slight wobble to it and will move around when you tilt the bowl.

8. Serve – Before serving, give the pudding a quick whisk to smooth it out and get rid of any indentations from the cling film. Scoop into glasses or ramekins and sprinkle with crushed candy canes and shaved chocolate (optional, but recommended!). This is also delicious with a dollop of lightly-sweetened whipped cream.

Quick Tips for Silky-Smooth Pudding

Be prepared: pudding isn’t difficult to make, but it does need your full attention. Read the instructions, and have all your ingredients measured and ready to go before you start. You don’t want your pudding burning on the stovetop because you were busy chopping chocolate!
Gradually add the liquid: when adding the milk to the dry ingredients, make sure to slowly pour it in as you continue whisking. Dumping it all in at once will cause the cornflour to clump.
Temper your eggs: eggs cook much faster than it takes for cornflour to thicken your pudding. If you add the yolks too early on or straight into the hot liquid, they’ll scramble almost immediately. That’s why it’s essential to temper your eggs first. Tempering just means slowly bringing them up to temperature by diluting them with a little hot liquid (it’s not as tricky as it sounds).
Keep whisking: in case you haven’t caught on by now, there’s a lot of whisking involved! Constant movement helps to evenly disperse the heat, preventing hot spots and scorching. Make sure to scrape the bottom and sides of the pan as you go so everything gets incorporated. You can switch to a rubber spatula to get into the corners if needed.
Don’t boil it: too much heat can burn the pudding, cause it to curdle, and even ruin the setting abilities of the cornflour. Keep it at a gentle simmer, and it will thicken with a little patience.
Strain it: even if you’re a pro at tempering eggs, you might still end up with some pieces of scrambled egg in your pudding. If this happens, simply pour it through a fine-mesh sieve before chilling.