The Great Australian Bake Off

Featuring orange, cinnamon and vanilla bean custard and topped with orange syrup and pistachios, this recipe will have you drooling. 


  • Puddings

  • 190g salted butter

  • 225g caster sugar

  • 125g chopped glace ginger

  • 80g chopped pistachio kernels

  • 2 tsp finely grated orange zest

  • 3 eggs

  • 380g SR flour

  • 190ml milk

  • 24 extra pistachios to serve

  • 6 oranges, segmented

  • Orange Syrup

  • 2 tbs Seville Vino cotto

  • 8 star anise

  • 8 cardamom pods

  • Zest of 2 oranges peeled

  • 250g caster sugar

  • 500ml water

  • Orange, Cinnamon and Vanilla Bean Custard

  • 250ml milk

  • 200ml thickened cream

  • 125g caster sugar

  • 1 tsp orange zest

  • 1 tsp vanilla bean paste

  • 1 tsp ground cinnamon

  • 5 egg yolks

  • Equipment

  • 8 x pudding moulds (metal) Top 8.5 cm; Base 6.5cm; depth 5cm


  • Puddings:

  • 1.

    Pre heat oven to 170C. Grease and line bottoms of 8 pudding moulds and place on a baking tray.

  • 2.

    Place butter, sugar, zest, eggs, milk and flour in bowl of electric mixer and beat for 3 minutes.

  • 3.

    Stir through chopped ginger and pistachio nuts.  Divide evenly between pudding moulds.  Cover loosely with a piece of foil and bake at 170C for approx 30 – 40 minutes or until firm to touch.

  • Syrup (Orange):

  • 1.

    Combine all ingredients in a medium saucepan and simmer gently for approx 15-20 minutes allowing flavours to seep through.  Pour into sauce jug removing zest, cardamom pods and reserving star anise.

  • 2.

    Orange Segments - Cut top and bases off oranges with a sharp knife.

  • Orange, Cinnamon and Vanilla Bean custard:

  • 1.

    Heat milk and cream in a saucepan.  Combine rest of ingredients and gradually using a whisk add to warm milk mixture.  Whisk continuously until mixture thickens.  Pour into sauce jug and place a piece of cling wrap on top to prevent skin forming.

  • To Assemble:

  • 1.

    Turn puddings out of moulds.  Pour about 1 tbls of syrup over each pudding.  Arrange orange segments on top of puddings.  Sprinkle with chopped pistachios and one star anise on each pudding.  Allow guests to add their own amount of syrup and custard.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 332kj
  • Fat Total 14g
  • Saturated Fat 7g
  • Protein 5g
  • Carbohydrate 46g
  • Sugar 30g
  • Sodium 82mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.

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