The Great Australian Bake Off

This classic English dessert will put a smile on your face. 


  • 200ml tbs golden syrup

  • 270g self raising flour

  • 160g fresh grated suet

  • 80g caster sugar

  • 125g bread (for bread crumbs)

  • 50g soft brown

  • 2 large eggs

  • 300ml milk

  • 50g glace cherries

  • 100g sultanas

  • 120g currants (pin head)

  • 6 tbs brandy

  • 1 orange

  • 1 lemon

  • 2 tbs golden syrup

  • Vanilla custard

  • 250ml full cream milk

  • 250ml thickened cream

  • 45g caster sugar

  • 1 vanilla bean

  • 4 egg yolks

  • Crumb

  • 40g unsalted butter

  • 1/3 cup brown sugar

  • 1/4 cup plain flour


  • 1.

    Place dried fruit into a bowl with the brandy and leave to soak.

  • 2.

    Line the pudding moulds with plenty of butter, then place 1 tbsp of golden syrup into the bottom of the moulds.

  • 3.

    Mix together the flour, sugar, suet and breadcrumbs and orange and lemon zest. Whisk the eggs with the milk and lemon juice until combined, and then stir into the dry ingredients. Spoon some of the fruit into the base of the moulds and then add the remaining fruit to the cake mixture.

  • 4.

    Spoon into the moulds and top with pleated baking paper and tie them with string. Place in a large oven tray half filled with water to come half way up the sides, and then top with a sheet of foil. Bake in the oven at 185’C for 30-40 minutes.

  • 5.

    To make the crumb combine the flour with the sugar and work in the butter with a fork or fingertips, then spread onto a baking tray and bake for 10 minutes.

  • 6.

    To make the custard, mix the cream, milk, and ¾ of the sugar in a pot under medium low heat. Scrape out all the seeds in the vanilla bean and put into the pot, and the beans too. Stir constantly until it boils and then take it off the heat. Let it sit to let the vanilla infuse. In a separate bowl, whisk the yolks with the remaining sugar until pale yellow and thick.

  • 7.

    Remove the beans from the pot and slowly add the milk mixture to the yolks while whisking them together. Keep whisking slowly whilst adding more. Now pour the yolk mixture back to the pot with cream and milk and stir with a wooden spoon over a medium heat. Let the custard thicken which will take several minutes. When it’s thick enough pour into a jug.

  • 8.

    Once puddings have steamed, turn out onto a large platter, arrange the crumb on the base and fill centres with custard, top with brown sugar.

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 342kj
  • Fat Total 14g
  • Saturated Fat 8g
  • Protein 5g
  • Carbohydrate 46g
  • Sugar 17g
  • Sodium 64mg

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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