The Great Australian Bake Off

Build a bridge to tasty town with this sticky date and pecan Tower Bridge Pudding.


  • Pudding x 3

  • 180g unsalted butter

  • 450g brown sugar

  • 3/4 cup golden syrup

  • 6 eggs

  • 600g plain flour

  • 7 1/2 tsp baking powder

  • 600g pitted dried dates

  • 900mls boiling water

  • 3 tsp bicarbonate soda

  • Butterscotch sauce

  • 300ml thickened cream

  • 120g unsalted butter

  • 100g brown sugar

  • ½ cup golden syrup

  • Salted butter pecan ice cream

  • 285g thickened cream

  • 300ml milk

  • 115g golden caster sugar

  • 2 vanilla pods

  • 3 egg yolks

  • Knob salted butter

  • 1 cup pecans

  • Candied pecans

  • 1 cup white sugar

  • 1 tsp ground cinnamon

  • 1 tsp table salt

  • 1 egg white

  • 1 tablespoon water

  • 500g pecans


  • For the pudding:

  • 1.

    Preheat the oven to 180°C and grease 7 square cake tins.

  • 2.

    Cream the butter and sugar together until light then beat in the golden syrup and eggs, add the flour a little at a time and beat until combined.

  • 3.

    Place the dates and boiling water into a food processor and blitz to a puree, add the bicarb soda and pour immediately into the batter. Pour into the tin and bake for 30-40 minutes, until golden brown and springs back. Cool for 10 minutes then turn onto a wire rack.

  • For the butterscotch sauce:

  • 1.

    Place all ingredients into a saucepan and bring to the boil, boil for 3 minutes then transfer into a serving jug.

  • For the vanilla ice cream:

  • 1.

    Pour cream and milk into a medium saucepan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.

  • 2.

    Heat the cream and milk over a low heat, stirring occasionally, until it almost boils.

  • 3.

    Beat the egg yolks in a bowl with the rest of the sugar and beat for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Slowly add the cream mixture into the yolks.

  • 4.

    Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn’t boil – as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn’t curdle.

  • 5.

    Pour custard into a flat tray, cover with cling wrap and place in freezer to cool of 30 minutes.

  • 6.

    Place knob of butter and cup of chopped pecans in fry pan and cook for 5-10 minutes.

  • 7.

    Put custard into ice cream machine and churn for 15 minutes. Add pecans and churn for another 5 minutes. Transfer to an air tight container and freeze for about 2 hours.

  • For the candied pecans:

  • 1.

    Preheat oven to 120°C.

  • 2.

    Mix sugar, cinnamon, and salt together in a bowl.

  • 3.

    Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.

  • 4.

    Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

Nutritional information

Nutritional analysis per serving (46 servings)

  • Energy 391kj
  • Fat Total 20g
  • Saturated Fat 7g
  • Protein 4g
  • Carbohydrate 51g
  • Sugar 28g
  • Sodium 147mg

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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