Yummy warm chocolate puddings with a soft fudgy centre. Easily whipped in an instant in the blender. Serve with cream or ice cream for extra decadence. Makes: 4 x 1 cup sized puddings


200g butter, roughly chopped 200g dark chocolate, broken in small pieces 2 tbs maple syrup Finely grated rind 1 orange 1x 395g can sweetened condensed milk 3 eggs, at room temperature ½ cup  (50g) hazelnut meal 1 cup (135g) plain flour 2 tbs dark cocoa 4 small squares of extra dark chocolate


Preheat the oven to 180C (160C fan forced). Butter 4 x 250ml oven proof ramekins, cups or dishes. Place the butter, chocolate, maple syrup and orange rind into a medium sized saucepan. Melt over a low heat, stirring occasionally.  Allow to cool. Pour the melted chocolate mixture into the blender jug. Add the condensed milk, eggs, hazelnut meal, flour and cocoa. 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. 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.