Kendal Mint Pudding

Mint liqueur and dark chocolate puddings

Posted by Cat Morley

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These indulgent dark chocolate puddings are laced with Kendal Mint Cake Liqueur and topped with coconut and crushed mints, putting a twist on the traditional Kendal Mint Cake.

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You Will Need (8 things)

  • 300 ml Double Cream
  • 200 g Dark Chocolate
  • 1 tbsp Sugar
  • 50 g Butter
  • 2 oz Kendal Mint Cake Liqueur
  • 50 ml Soya Milk
  • Coconut to top
  • Mint Imperials

Steps (9 steps, 35 minutes)

  1. 1

    Gently heat the double cream in a sauce pan.

  2. 2

    Meanwhile, chop the dark chocolate into chunks.

  3. 3

    When the cream begins to boil, stir in the butter and sugar.

  4. 4

    Stir in the dark chocolate until it melts.

  5. 5

    Whisk together the soya milk with the Kendal Mint Cake Liqueur.

  6. 6

    Mix the milk into the pudding.

  7. 7

    Spoon the pudding into eight small ramekins.

  8. 8

    Crush some mint imperials with a mortar and pestle.

  9. 9

    Top each pudding with a tsp of crushed mints and tsp of coconut.