The Great Australian Bake Off

Topped with toffee and rainbow dust, you will fall in love with this gorgeous pudding.


  • Cake Mixture

  • 180g medjool dates

  • 300ml boiling water

  • 1 tsp bi-carbonate of soda

  • 180g caster sugar

  • 2 eggs

  • 180g self raising flour

  • 60g salted butter

  • 1 tsp vanilla essence

  • 100g Australian pecan halves

  • Sauce

  • 200g dark brown sugar

  • 400g thick cream

  • 250g butter

  • 1 vanilla bean

  • Decorations

  • 150ml thickened cream

  • 12 large Medjool dates

  • Gold dust

  • Rainbow Dust White hologram edible glitter

  • Toffee x2

  • 250g caster sugar

  • 35g glucose liquid

  • 100g water


  • Cake Mixture:

  • 1.

    Preheat oven to 180C

  • 2.

    Soak dates in water and bicarbonate of soda

  • 3.

    Cream the sugar and butter, then add the eggs one at a time

  • 4.

    Add flour, then stir in date mixture and vanilla

  • 5.

    Pour mixture into individual tins and cook for 10 minutes then sprinkle with pecans and cook for a further 10-15 minutes

  • Sauce:

  • 1.

    Bring all ingredients to the boil, then reduce heat and simmer for 5 minutes

  • 2.

    Pour a small amount of the sauce on top of the warm pudding until sauce soaks in and repeat twice until cake is saturated with caramel sauce.

  • 3.

    Return it to the oven for 2-3 minutes

  • Decorations:

  • 1.

    Beat the cream and place in piping bag ready to be used on dates for decoration

  • 2.

    Cut the tops of the dates so that they have a flower like appearance totalling 6 petals

  • Toffee:

  • 1.

    Combine all ingredients and heat until golden brown in colour

  • 2.

    Dip the bottoms and the tops of the prepared dates in the toffee

  • 3.

    On a sheet of baking paper, make some dots of toffee to use as a stamen for the centre of the date and allow to cool

  • 4.

    Also, make some extra toffee decorations

  • Assembly of Dates:

  • 1.

    After dipping the dates into the toffee, pipe some of the prepared cream on top making sure it is sitting between all the petals

  • 2.

    Brush the cooled toffee dot with gold dust and use as a stamen for the date flowers

  • Assembly - Final:

  • 1.

    Place cake on individual stands or plates

  • 2.

    Pour syrup and thickened cream around each cake

  • 3.

    Place date on top of the cake filled with whipped cream

  • 4.

    Sprinkle with glitter

Nutritional information

Nutritional analysis per serving (28 servings)

  • Energy 339kj
  • Fat Total 19g
  • Saturated Fat 10g
  • Protein 2g
  • Carbohydrate 42g
  • Sugar 34g
  • Sodium 34mg

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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