An adapted recipe from KitchenAid, perfectly combined in your blender, served warm with an oozing center and topped off with a side of ice-cream!


  • 200g butter, roughly chopped
  • 200g dark chocolate, broken in small pieces
  • 2 Tbs maple syrup
  • 1 orange rind, finely grated
  • 1 x 395g can sweetened condensed milk
  • 3 eggs, at room temperature
  • ½ cup hazelnut meal
  • 1 cup plain flour
  • 2 Tbs dark cocoa
  • 4 small squares of extra dark chocolate


  1. Preheat the oven to 180°C (160°C fan forced). Butter 4 x 250ml oven proof ramekins, cups or dishes.
  2. Place the butter, chocolate, maple syrup and orange rind into a medium sized saucepan. Melt over a low heat, stirring occasionally. Allow to cool.
  3. Melt over a low heat, stirring occasionally. Allow to cool.
  4. Pour the melted chocolate mixture into the blender jug. Add the condensed milk, eggs, hazelnut meal, flour and cocoa.
  5. Blend at speed 5 (liquify) for 2 minutes or until smooth and creamy. Pour into the prepared dishes, filling about ¾ full. Press an extra square of chocolate gently into the centre of each pudding.
  6. Bake 20 – 25 minutes or until just firm around the edges and just set in the middle. Serve dusted with extra cocoa or icing sugar if desired.

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