The Great Australian Bake Off

Stuffed with custard and topped with a cinnamon oat crumble, you can't go wrong with these roasted red plum and mandarin muffins.


  • Muffin mix

  • 750g plain flour

  • 6 tsp baking powder

  • 3 free-range eggs

  • 400g raw caster sugar

  • 210g unsalted butter

  • 600ml milk

  • Zest of 1 1/2 mandarins

  • Zest of 1/2 a lemon

  • 1 tsp salt

  • Muffin wraps

  • Roasted plum compote and topping

  • 1kg red October Sun plums or blood plums

  • ½ to 3/4 cup raw caster sugar

  • 2 tsp organic cinnamon

  • 1 vanilla bean, split

  • Rich vanilla custard filling

  • 250ml milk

  • 250ml thickened cream

  • 100g caster sugar

  • 4 egg yolks

  • 50g cornflour

  • 1 tsp vanilla bean paste

  • Oat crumble topping

  • 200g unsalted cultured butter

  • 150g plain flour

  • 150g brown sugar

  • 1 tsp vanilla essence

  • 2 tsp ground cinnamon

  • 100g rolled oats

  • ¼ tsp salt

  • Pinch baking powder

  • Mascarpone topping

  • 150g cold vanilla custard (leftover from filling)

  • 150g mascarpone

  • 2 tbsp mandarin juice

  • ½ to 1 tsp mandarin zest

  • 1 tsp pure icing sugar, to taste

  • Cinnamon toffee shards

  • 1 cup caster sugar

  • 1 tsp ground cinnamon


  • 1.

    Preheat oven to 200°C, fan forced.

  • Roasted plum compote and topping:

  • 1.

    Wash, stone and halve the plums (or quarter if they are larger). Place in a greaseproof paper lined tray with sides.

  • 2.

    Mix sugar with cinnamon and sprinkle over the plums. Split vanilla bean. Scrape out the seeds. Plant into the plums.

  • 3.

    Bake for 20 minutes until just softening. Transfer immediately to a large plate to cool.

  • 4.

    Stir cooked plums together to form a rough compote. Alternatively, place ingredients in a pot with a little water and cook 10-15 minutes until softened.

  • 5.

    Melt butter in a small saucepan over low heat until browned. Set aside.

  • Rich vanilla custard filling:

  • 1.

    Pour milk, cream and vanilla into a saucepan over medium heat.

  • 2.

    Whisk egg yolks and sugar in a bowl until creamy. Whisk in the cornflour.

  • 3.

    When milk/cream mixture is hot, pour over egg mixture whisking all the time then return to saucepan and bring to boil, stirring to avoid lumps.

  • 4.

    When thick, move to a sink of cold water or an ice bath to cool down, stirring frequently.

  • Oat crumble topping:

  • 1.

    Whizz butter, flour, sugar, vanilla, cinnamon and salt in a food processor until just combined.

  • 2.

    Move to a bowl and mix in oats.

  • 3.

    Squash into larger crumble pieces with your hands. Set aside.

  • Muffin mix:

  • 1.

    Sift flour, baking powder and salt.

  • 2.

    In a large bowl, whisk together eggs, sugar, cooled butter without solids and zest. Whisk in milk. Stir 250g of plums into the egg mixture carefully. Stir in sifted flour until barely mixed.

  • 3.

    Fill large muffins cases with one tablespoon of muffin batter, then one good teaspoon of cooled custard, then 1 teaspoon of plums, then another tablespoon of muffin batter to fill at the 2/3 mark of the case.

  • 4.

    Top with oat crumble. Leave about 250g of plums for the topping.

  • 5.

    Bake for 30-35 minutes.

  • Cinnamon toffee shards:

  • 1.

    Line a large tray with baking paper.

  • 2.

    Sprinkle sugar into the base of a heavy saucepan over moderate-high heat.

  • 3.

    Add a thin layer of sugar as it begins to caramelise until all the sugar is used up and you have a dark amber toffee.

  • 4.

    Quickly sprinkle over the cinnamon and swill into toffee, then pour long sticks of toffee onto baking paper and allow to set.

  • Mascarpone topping:

  • 1.

    Measure out leftover custard and add an equal amount of mascarpone, zest and juice.

  • 2.

    Whisk until combined and thickened. Chill until needed.

  • To serve:

  • 1.

    Remove cooked muffins from tins and cool slightly.

  • 2.

    Top with a spoon of plum compote followed by a spoon of mascarpone custard cream. Stab in a stick of toffee.

Nutritional information

Nutritional analysis per serving (38 servings)

  • Energy 357kj
  • Fat Total 14g
  • Saturated Fat 8g
  • Protein 5g
  • Carbohydrate 52g
  • Sugar 30g
  • Sodium 223mg

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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