Matt Sinclair


2 – 4 people


  • 400ml milk
  • 50gm hazelnut meal
  • 100g Coles 70% dark chocolate, cut into small pieces
  • 50g LURPAK unsalted butter, melted
  • 3 Tbsp hazelnut spread
  • 2 eggs
  • 50g plain flour
  • 2 Tbsp cocoa powder
  • 110g caster sugar


  • Preheat oven to 160C and lightly grease a 1 Litre capacity ovenproof pan/tin.
    Over a low heat in a saucepan, heat the milk and dark chocolate until the chocolate is melted.
  • Place all ingredients in a blender and blend until smooth and well incorporated, scrape down the sides of the blender if needed and blend to combine. Pour out into prepared pan and place in the oven to bake on a flat baking tray for 30-35 minutes or until set with a slight wobble in the centre. Remove and allow to cool slightly before serving with ice cream.
  • **It is called an impossible pudding/pie because it is very easy to put together and when baked it forms 3 separate layers; a crust on the base, a custard centre and a golden top.

Our friends at Wine Selectors recommend pairing this dish with a Liqueur Muscat

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