The Great Australian Bake Off

This spectacular recipe is made with custard, orange and chocolate pastry and filled with spiced pear. 


  • Custard Pastry

  • 420g plain flour

  • 20g custard powder

  • 100g white sugar

  • 1½ tsp baking powder

  • ½ tsp table salt

  • 170g unsalted butter, cubed

  • 3 eggs

  • Orange Pastry – Tinted Red

  • 140g plain flour 

  • A tiny scatter of red food colouring

  • Zest of orange

  • 1/4 tsp orange essence

  • 35g white sugar 

  • ½ tsp baking powder

  • 1/8 fine salt 

  • 60g unsalted butter, cubed

  • 1 egg

  • Red food colouring

  • Chocolate Pastry

  • 250g plain flour

  • 30g Dutch cocoa

  • 70g brown sugar

  • 1 tsp baking powder

  • ¼ tsp table salt 

  • 120g unsalted butter, cubed

  • 2 eggs

  • Spiced Pear Filling

  • 2.5kg beurre bosc pears

  • 60g unsalted butter

  • 200g caster sugar

  • ½ tsp ground cinnamon

  • ¼ tsp ground cloves

  • 1/8 ground nutmeg

  • 200g sultanas

  • 20g dried mixed peel

  • 2 tbs Pedro ximenez

  • 2 tbs cornflour

  • For Assembly

  • 2 tbs cornflour 

  • 1 tbs cornflour 

  • 1 egg for egg wash

  • Equipment

  • 12” cake pan


  • For all the Dough’s – (start with custard, then orange and finally chocolate):

  • 1.

    Process all the dry ingredients (and zest) until evenly mixed through

  • 2.

    Add butter and pulse until fully incorporated

  • 3.

    Add egg (and orange essence) and pulse until dough comes together in a ball

  • 4.

    Pour out and flatten into a disc, cling wrap and chill

  • 5.

    Use dirty bowl and continue until all the dough is made up

  • Prepare the Pear Filling:

  • 1.

    Heat oven to 180C fan forced

  • 2.

    Peel, core and slice pears into 1cm thick slices

  • 3.

    Soak sultanas and dried peel in Pedro ximenez

  • 4.

    Melt butter over low heat in a heavy based large pan with a lid

  • 5.

    Add sugar, cinnamon, nutmeg and ground cloves. Cook until sugar is melted

  • 6.

    Stir in pears and make sure all evenly coated

  • 7.

    Cover and cook over low heat for 5-10 minutes until liquid comes out of pears

  • 8.

    Uncover and stir until liquid evaporates a bit more. Pears should still have a crunch to them

  • 9.

    Into a colander set in a bowl, tip pears out

  • 10.

    Mix dried fruit with pears

  • 11.

    Spread onto tray and cool down rapidly in freezer

  • 12.

    Pour the syrup back into the pan and simmer on a low heat until most liquid evaporates – should have about 1/2 cup thick syrupy liquid

  • 13.

    Pour into a measuring cup and let cool

  • Pie Assembly:

  • 1.

    Use non-stick spray and lightly oil 12” cake tin

  • 2.

    Line base with baking paper (12” round circle)

  • 3.

    Flour surface and rolling pin

  • 4.

    Take 1/3 orange dough, roll out to 1/2cm thickness

  • 5.

    Using leave shaped cutters, cut out varying types of leaves

  • 6.

    Place on a baking paper lined tray and freeze

  • 7.

    Take 1/3  chocolate dough and roll out to 1/2 cm thickness

  • 8.

    Cut leave shapes, place on baking paper and freeze

  • 9.

    Take 1/4  of custard dough and roll out to 1/2 cm thickness

  • 10.

    Cut leave shapes, place on baking paper and freeze

  • 11.

    With all the remaining dough, shape each type into small balls (lime sized) and randomly distribute on surface

  • 12.

    Roll the balls out to 1/2 cm thickness making sure the dough sticks together and there are no gaps

  • 13.

    You should have about a 16” diameter circle.

  • 14.

    Chill in fridge.

  • 15.

    Lift and line the dough in the cake tin (leaves should be face down and chocolate layer on top

  • 16.

    Press into the tin and trim edges

  • 17.

    Chill in fridge

  • 18.

    Take cut out leaves and press together piece by piece in a random fashion to form a 14” diameter circle (it’s ok to leave small gaps in pattern)

  • 19.

    Roll gently to ensure an even 1/2 cm thickness – cut into a 14” circle

  • 20.

    Take tin out of fridge

  • 21.

    Dust dough in tin with 1 tbs of cornflour – tip out excess

  • 22.

    Take cooled fruit mix out of the fridge and toss with 2 tbs cornflour and 1/4 cup thick syrup

  • 23.

    Pour fruit mix into tin, pressing gently down to pack in and level surface. Leave a 1.5 cm gap to the dough rim

  • 24.

    Place leave circle on top of fruit, press gently to seal with side rim dough and even thickness to 1.5cm. Trim excess

  • 25.

    Lightly brush 1.5cm rim with egg wash

  • 26.

    Fold dough rim down and press to seal with the leave lid. Crimp.

  • 27.

    Bake pie in oven for 30 minutes, take out and quickly brush top with egg wash

  • 28.

    Continue baking for another 30 minutes

  • 29.

    When pie is done, cool pie down at least 20 minutes in freezer before unmoulding. Use offset spatula to slip pie out of bottom. Remove baking paper.


This recipe has not been edited or tested by the Bake Off Food Department.

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