Chocolate Peppermint Fudge Christmas Pudding is a fun and easy twist on a traditional festive treat.
Hands up if you show your love at Christmas by making food 🙋♀️
Now, hands up if you also run out of time for all of the foods you want to make for the people you love 🙋♀️
There are a lot of festive sweets that I enjoy making that are a little more time consuming, like brandy snaps with ultimate whipped cream, gingerbread cookies and a good old traditional Christmas fruit cake, but sometimes a girl also needs something that’s a little quicker to put together.
That’s what makes this chocolate peppermint fudge Christmas pudding so amazing – it is both festive (hello peppermint, my old friend) and also super simple to make.
It’s also great for people who aren’t into traditional, fruit-y steamed Christmas puddings.
How to Make the Chocolate Peppermint Fudge Christmas Pudding
Ok, this is so easy that it barely even needs a heading or an explanation. This is a version of my white chocolate and raspberry fudge slice and it’s equally as easy to make. Pretty much all you need to do is melt together some butter, sweetened condensed milk and dark chocolate, add peppermint extract, crushed biscuits (or cookies, if you prefer to call ’em that) and chocolate chips.
You can use any flavoured cookies you like in this recipe, I used my go-to for recipes like these, Arnott’s rice cookies, but any plain, chocolate or even chocolate mint flavoured cookie would work here.
Likewise, you can use your favourite peppermint extract. I have left the amount range broad because extracts can vary greatly in strength. I used Nielsen Massey pure peppermint extract and used about 1 3/4 teaspoons. If you use an oil-based flavouring like Lorann, then you may need much less. Your tongue will be the best guide here. We want a delightful chocolate-mint… not chocolate-toothpaste.
Then once you’ve added your mix-ins and flavouring, all you need to do is pop it all in a bowl to set. I used an actual steamed pudding bowl because I’m extra like that, but any 1-litre capacity bowl will do the trick. You can even pop it into an 8″ square cake pan if you prefer.
Once it’s chilled in the fridge for a few hours, it’s ready to decorate. A drizzle of white chocolate and a sprinkling of crushed candy canes will do the trick.
Then there’s only one thing left to do – cut it up and share it with your favourite people ❤️
For the Pudding
- 1 can (395g) sweetened condensed milk
- 120g unsalted butter
- 250g dark chocolate
- 1-2 tsp peppermint extract
- 300g biscuits/cookies*
- 75g (1/2 cup) white chocolate chips
- 75g (1/2 cup) milk chocolate chips
For the Topping
- 100g white chocolate
- 1 teaspoon unflavoured oil (I used rice bran)
- Line a 1 litre capacity bowl with two layers of plastic wrap, making sure the wrap overhangs the top of the bowl. I used an actual steamed pudding bowl, but any bowl of similar size will work.
- Put the condensed milk and butter into a large heatproof bowl and microwave on high for 1 minute. Stir, then continue to heat in 30 second bursts, stirring in between, just until the butter is completely melted and combined.
- Add the dark chocolate and leave it to sit and melt for a minute or two. Give it a stir and if the chocolate isn’t melted, heat on 50% power in 30 second bursts, stirring in between, until the chocolate is melted.
- Add the smaller amount of peppermint extract and give it a taste, adding more if necessary. Peppermint extracts vary in strength, so make sure you taste it as you add.
- Leave to cool slightly - we don’t want to melt the chocolate chips when we add them. Pop it in the fridge for a few minutes if you’re in a hurry.
- While the mixture cools, crush the biscuits/cookies. I just crush them with my hands so the chunks are uneven. If you’re using quite firm/hard cookies then it’s better to break them into smaller pieces, as it will make the pudding easier to cut.
- Add the biscuits and chocolate chips to the cooled chocolate mixture and stir until well combined.
- Press the mixture into the lined pudding bowl. Refrigerate for at least 4-6 hours. Overnight is ideal.
- Remove the pudding from the bowl and turn onto a serving plate.
- In a heatproof jug or bowl, melt the white chocolate and oil in the microwave on 50% power in short bursts, stirring in between, until fully melted. Spoon onto the top of the pudding, allowing it to drip down the sides.
Store, covered, in the refrigerator until ready to serve. Top with crushed candy canes if desired, right before serving.
The pudding should stay firm outside of the fridge for half an hour or so, depending on room temperature. If you need it to stay out for longer before serving, you can increase the amount of dark chocolate to 300g.
You can use any plain or flavoured biscuits/cookies that you like in this recipe. I made this gluten-free with Arnotts Rice Cookies.
You can also use whatever extra mix-ins that you like in place of the white and milk chocolate chips.
Add the crushed candy canes to the top of the pudding close to serving, as they can start to dissolve in the fridge.