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Gooey Mint Chocolate Pudding

A community recipe by

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A yummy self-saucing pudding to impress chocolate lovers!


Serves: 4

  • 250 millilitres self-raising flour
  • 63 millilitres unsweetened cocoa
  • 150 millilitres superfine sugar
  • 113 grams bar aero mint chocolate
  • 57 grams melted butter
  • 125 millilitres milk
  • 150 millilitres brown sugar
  • 2 tablespoons sifted unsweetened cocoa
  • 313 millilitres boiling water


Gooey Mint Chocolate Pudding is a community recipe submitted by Jocelyn and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 180 degrees Celsius. Butter a 1 litre capacity ovenproof dish.
  • Sift flour and cocoa together into medium sized bowl. Add superfine sugar and mix through.
  • Combine the melted butter and milk in a jug. Pour into the dry ingredients and mix until combined. Stir through the chopped Mint Aero and pour the pudding batter into the prepared dish, smoothing the top with a spatula. Put the brown sugar and cocoa together into a jug and pour the water from a recently boiled kettle up to the 1 1/4 cup mark.
  • Pour over the pudding mixture, it may help to pour the liquid over the back of a spoon to prevent the pudding batter from displacing too much.
  • Place the dish onto an oven tray to prevent spillage and pop into the oven for 40-50 minutes, taking care not to burn it.
  • Serve on its own or with ice cream or cream.
  • Note: The original recipe for this uses chocolate covered honeycomb (eg. Violet Crumble or Crunchie bars), I just loved the mint version I made of it so that's why I've used Mint Aero in this recipe. That said, you could go crazy with different versions of this pudding, using an equal amount of white chocolate, chocolate covered caramels like Rolos or something, or maybe chopped Mars or Snickers bars if you want to try for a peanutty version. When it comes to chocolate, my philosophy is pretty much go wild! :) Enjoy.

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