The Great Australian Bake Off

Finished with chamomile flowers and served with marscarpone, this pudding is one to remember.


  • Poached Quince

  • 6 quinces

  • 1 cinnamon quill

  • 4 cups water

  • 100ml honey

  • 1 lemon

  • 1tsp of loose leaf chamomile tea

  • 1 cup sangiovese verjuice

  • Pudding Batter

  • 175g plain flour

  • 1tsp ground ginger

  • 1tsp baking powder

  • ½ tsp bi carb soda

  • 2 eggs lightly beaten

  • 75g unsalted butter at room temp

  • 100g dark muscavado sugar

  • 1 tsp black treacle

  • 140g stemmed ginger chopped

  • To Decorate

  • Fresh chamomile flowers

  • To Serve

  • 250g tub mascarpone

  • 1 tsp vanilla paste

  • 1 tbsp honey


  • To Poach Quinces:

  • 1.

    In a saucepan place water, honey, chamomile tea, rind, half the juice of the lemon and cinnamon, bring to the boil

  • 2.

    Peel, core and slice quinces. Add boiling syrup immediately

  • 3.

    Reduce heat. Place lid on saucepan and simmer until 3/4 cooked

  • 4.

    Remove slices of quince from poaching liquid. Set aside syrup for serving

  • For the Pudding:

  • 1.

    Preheat oven to 180 degrees. Liberally grease fondant moulds with butter and light dusting of flour

  • 2.

    Sift flour, ginger, baking powder and bi carb into a large bowl

  • 3.

    Add eggs, butter, sugar, treacle and ginger and beat with handheld mixer until well combined

  • 4.

    Take quince slices and layer into the bottom of the moulds, spooning over small amount of reserved syrup

  • 5.

    Spoon over batter equally. Place on tray and bake until the top of puddings are slightly springy. Remove from oven once cooled slightly. Run pallet knife around the inside to loosen pudding and turn out onto serving plate

  • 6.

    Spoon over a little more syrup. Decorate with fresh chamomile flowers

  • 7.

    Mix mascarpone, honey and vanilla. Put into serving bowl


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

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