Lone Star reveals one of its best-kept secret recipes, the famous Milky Bar Pud

Lone Star Milky Bar Pud; couple enjoying it.
Forget the Colonel's herbs and spices; the secrets to Lone Star's most popular dessert, the delectable Milky Bar Pud, have been revealed. Photo credit: Supplied

Forget the Colonel's herbs and spices; the secrets to Lone Star's most popular dessert, the delectable Milky Bar Pud, have been revealed by none other than the local restaurant chain's executive chef.

Served piping hot with a drizzle of decadent white chocolate sauce, lashings of butterscotch and a dash of vanilla ice cream, you can now whip up this warming winter pud from the comfort of your own kitchen.

The famously fastidious executive chef, Gerhard Zitzenbacher, let slip the recipe that has delighted punters for over 20 years in celebration of Lone Star's new seasonal offering, the Winter Warmer Feast.

The special is designed for two and features a table d'hôte menu of homemade pumpkin soup; sous vide New Zealand lamb rump with spring onion and feta mash, coleslaw and garlic loaf; and of course, the Milky Bar Pud for dessert.

To commemorate the limited-time experience, Zitzenbacher has shared the recipe for the restaurant's best-selling pud; the perfect way to end a warming winter meal with friends or family. 

Recipe: Lone Star's Milky Bar Pud

Serves 5


  • 150g white chocolate buttons
  • 190g butter
  • 0.75 cup caster sugar
  • 3 eggs
  • 1.5 teaspoon vanilla essence
  • 280ml buttermilk
  • 2.25 cup flour
  • 2.5 tsp baking powder.


Preheat the oven to 175C.

  1. Melt the chocolate.
  2. Cream the butter and sugar in a mixer until fluffy.
  3. Lightly whisk the eggs and add gradually to the butter and sugar. Beat well between each addition.
  4. Add vanilla essence and beat well.
  5. Stir in the melted chocolate and buttermilk – don't be alarmed when the mixture curdles!
  6. Fold in the flour and baking powder.
  7. Grease and flour 5 x 11oz souffle ramekins; place a round of baking paper in the bottom of each ramekin.
  8. Generously fill each ramekin three-quarters full of batter.
  9. Bake at 175C until a skewer comes out clean.
  10. Leave for five minutes and run a knife around the outside before gently tipping out the puddings.

Extra tips

  • You can melt the chocolate in your microwave, but go slow and stir often.
  • Don't have ramekins? Try making slightly smaller puds in a muffin tray.

Butterscotch sauce


  • 250g butter
  • 425g soft brown sugar
  • 500ml cream
  • 1.5 tablespoons whiskey.


  1. Melt the butter and sugar together in a pot. When the sugar is dissolved, add the cream.
  2. Bring to the boil, simmer and add whiskey.
  3. Remove from the heat and serve hot or pop in the fridge when slightly cooled.

Milky Bar chocolate sauce


  • 1 x 180g block of Milky Bar chocolate
  • 100g white chocolate buttons
  • 250ml cream.


  1. Gently heat the ingredients together in a metal bowl over simmering water – be careful not to overheat!
  2. Remove from the heat and whisk to combine.
  3. Refrigerate when slightly cooled.

And serve!

  • Run Milky Bar chocolate sauce around the edge of the serving bowl, place your perfected Milky Bar Pud in the centre, and pour over plenty of butterscotch.
Lone Star Milky Bar Pud.
The Lone Star Milky Bar Pud. Photo credit: Supplied