Springtime Dirt Pudding

For a whimsical centrepiece at a celebration or a fun DIY dessert with the kids, you can’t miss with this chocolate lover’s dream-come-true. Rich, chocolate “dirt” hides smooth and creamy pudding worth savouring. Try planting real, edible flowers and herbs to make custom bouquets to fit your theme and add surprising floral flavour.

Prep Time
20 minutes
5 hours (preferably overnight) chilling time
Cook Time
10 minutes
Chocolate dirt pudding with cookie crumble topping garnished with edible flowers in a glass baking dish shown with a serving of pudding in a bowl with spoons

Scale OR dry measuring cups

Measuring spoons

Liquid measuring cup

Medium bowl

Large heatproof bowl with lid

Fine-mesh sieve

Medium heavy-bottomed saucepan


Heatproof spatula


Large plate

Plastic wrap OR parchment paper

8.5 x 4.5 loaf pan (clear) OR 1 ½ quart / 6 cup dish or bowl or individual glasses

about 4 cups (pudding) / 6 to 8 servings
For the “dirt”:
  • 2½ cups or about 20pcs (226 g) roughly chopped chocolate sandwich cookies, divided (see Chef’s Tips)
  • 1 tbsp (6 g) cocoa powder
For the chocolate pudding:
  • 1 cup + 2 tbsp (191 g) dark or semi-sweet chocolate, finely chopped
  • ½ cup (109 g) Redpath Dark Brown Sugar, packed
  • ¼ cup (34 g) cornstarch
  • 2 tbsp (12 g) cocoa powder
  • ¼ tsp (2 g) salt
  • 3 cups (750 ml) milk
  • 1 tbsp (15 ml) pure vanilla extract
Garnishes (optional):
  • Pesticide-free/food-grade edible flowers (eg. roses, pansies, marigolds, peonies, sunflowers, hibiscus) (see Chef’s Tips)
  • Herbs (e.g. mint, thyme, rosemary, basil, sage) (see Chef’s Tips)
For the “dirt”:

Step 1

Transfer half (1 ¼ cups / 113 grams) of the chocolate cookie crumbs to a medium bowl. Sprinkle the cocoa powder over the top of the crumbs and gently toss until varying degrees of dusty soil and dark soil are achieved. Set aside.

For the chocolate pudding (see Chef’s Tips):

Step 1

Place chopped chocolate into a large, heatproof bowl. Set a fine-mesh sieve over the bowl.

Step 2

In a medium, heavy-bottomed saucepan, whisk together the Redpath® Dark Brown Sugar, cornstarch, cocoa powder, and salt. Whisk until evenly combined and no lumps remain. Add 1 cup (250 ml) milk, whisking until smooth, and lump-free. Slowly whisk in the remaining milk.

Step 3

Place saucepan over medium to medium-high heat, whisking constantly but gently to prevent lumps from forming until just a few bubbles break the surface. Reduce heat to medium-low. Use a heatproof rubber spatula to scrape down the bottom and sides of the pan, if necessary. Continue whisking and cooking for 3 minutes or until mixture is thick enough to coat the back of a spoon (see Chef’s Tips). Immediately, remove from heat and pour the hot mixture through the sieve and into the bowl of chopped chocolate, using the heatproof spatula to gently press the pudding through. Discard any lumps.

Step 4

Cover bowl with a lid or large plate. Let sit for 2 minutes.

Step 5

Uncover and gently whisk until the chocolate melts and pudding is smooth (see Chef’s Tips). Whisk in the pure vanilla extract.

Step 6

To prevent a skin from forming on the top of the pudding, place a piece of plastic wrap or parchment paper directly onto the surface of the pudding. Store in the refrigerator and chill for at least 30 minutes or until the pudding is at least room temperature.

Step 7

Carefully remove the plastic wrap or parchment paper from the pudding. Scrape any pudding from the wrap/paper back into the bowl. Sprinkle the remaining chocolate cookie crumbs into the pudding. Fold the crumbs into the chilled pudding.

Step 8

Transfer the pudding to a 1 ½ quart / 6 cup clear dish so that the layers are visible (see Chef’s Tips).

Step 9

Place a piece of plastic wrap or parchment paper onto the surface of the pudding to prevent a skin from forming and place back into the fridge to chill and thicken; at least 4 hours or overnight.

Step 10

Just before serving, sprinkle the cocoa-dusted cookie crumbs over the entire surface of the chocolate pudding. Insert or press the edible flowers or herbs into the pudding to mimic a mini garden.

Three serviings of chocolate dirt pudding with cookie crumble topping garnished with edible flowers