The Great Australian Bake Off

Go on, treat yourself to this indulgent, sweet dessert. 


  • 90g plain flour

  • 110g chestnut flour

  • Good pinch salt

  • 1 heaped tsp baking powder

  • 135g medjool dates, chopped

  • 6 ½ tsp date syrup

  • 270g whole, peeled and cooked, canned tree chestnuts

  • 70ml full cream milk

  • 250g unsalted butter

  • 210g brown sugar

  • 3 eggs

  • 4 egg yolks

  • 45ml thickened cream

  • To Serve

  • Dollop-style cream


  • 1.

    Pre-heat oven to 180C. Grease pudding moulds with a little butter and place a piece of baking paper on the base of each one.

  • 2.

    Sift together flours, baking powder and salt. In the small bowl of an electric mixer, blitz the chestnuts to a large crumb. Stir the dates through the flour mix and then sift out.

  • 3.

    In a separate bowl mix together milk, cream and date syrup.

  • 4.

    Beat butter, sugar and salt together until light and fluffy. Add in eggs as well as the extra yolks a little at a time, beating well after each addition. Mix the flour and milk mixtures into the butter mixture in alternating batches. Fold through dates and chestnuts.

  • 5.

    Fill moulds ¾ full and cover with foil, tying with string.

  • 6.

    Place on a deep tray and pour in enough boiling water to come half way up the sides.

  • 7.

    Bake in the oven for 35 – 40 minutes.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 296kj
  • Fat Total 15g
  • Saturated Fat 9g
  • Protein 3g
  • Carbohydrate 36g
  • Sugar 20g
  • Sodium 65mg

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

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