The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26633/tower-of-pudding

LifestyleFOOD.com.au

Scale up your dessert with this tasty tower of puddings.

Ingredients

  • Steamed blackberry apple pudding

  • 800g blackberries

  • 300g butter

  • 300g golden caster sugar

  • 2 lemon, zest and juice

  • 6 eggs, lightly beaten

  • 350g plain flour

  • 3 tsp baking powder

  • 600g granny smith apples, peeled and cored

  • 350g blackberry jam

  • Raspberry apple pudding

  • 400g raspberries

  • 300g butter

  • 300g golden caster sugar

  • 2 lemon, zest and juice

  • 6 eggs, lightly beaten

  • 350g plain flour

  • 3 tsp baking powder

  • 600g granny smith apples, peeled and cored

  • 350g raspberry jam

  • Blackberry jam

  • 4 cups frozen blackberries

  • 4 cups sugar

  • 4 tsp butter

  • Raspberry jam

  • 2 cups frozen raspberries

  • 2 cups sugar

  • 2 tsp butter

  • Vanilla custard

  • 500g white sugar

  • 200g plain flour

  • 12 egg yolks

  • 4 eggs

  • 2 vanilla beans

  • 2 ltr milk

Method

  • 1.

    Butter 3 Bundt tins of varying size.

  • For the blackberry puddings:

  • 1.

    Peel, core and dice the apples. Set aside.

  • 2.

    Scatter 150g of the blackberries into the bottom of the Bundt tin and set aside.

  • 3.

    Beat the butter, sugar and lemon zest in the stand mixer using the whisk attachment until light and fluffy.

  • 4.

    Add and whisk half the beaten eggs into the butter mixture.

  • 5.

    Add and whisk in half the flour.

  • 6.

    Add the remaining eggs and whisk and then the remaining flour and whisk – keep the mixture nice and fluffy.

  • 7.

    Add and fold the apple pieces into the mixture.

  • 8.

    Spoon into the pudding basin and smooth the surface.

  • 9.

    Cover the basin with the circle of baking paper and foil with a pleat in the centre of the pudding – this will allow the pudding the expand.

  • 10.

    Tie the pudding very tightly around the rim with string.

  • 11.

    *Put some pie weights in the centre of the baking paper/foil in the hole of the Bundt tin if required.

  • 12.

    Create a carrying handle by tying more string across the top of the basin and tying it under the string around the sides – this will help you lift the pudding out of the pan once it’s cooked.

  • 13.

    Trim any excess baking paper and aluminium foil, leaving a 2.5cm/1in border, and turn the edges in on themselves to seal.

  • 14.

    Put an upturned heatproof saucer or small trivet in a large, deep saucepan or deep baking pan (oven), and place the pudding (Bundt tin) on top.

  • 15.

    Add enough just-boiled water to the pan to come about halfway up the sides of the basin.

  • 16.

    If using a saucepan or pot, cover the pan with a tight-fitting lid and place over a low heat.

  • 17.

    If using an oven, place in the oven on a low heat without a lid.

  • 18.

    Allow to steam in the gently simmering water for 1½ hours, adding more water to the pan if necessary to keep it at about ½ way up the tins.

  • 19.

    The pudding is done when a skewer inserted into the centre of the pudding (through the foil and baking paper) comes out clean.

  • 20.

    When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes.

  • 21.

    Cut the string from the basin and discard the aluminium foil and paper. Bump the Bundt tin on the counter a few times to assist loosening the pudding.

  • 22.

    Carefully invert onto a deep plate and remove the basin.

  • 23.

    While the pudding is steaming, make the sauce.

  • 24.

    Heat the jam, remaining blackberries and lemon juice over a low heat, until the jam has melted and the blackberries soften.

  • 25.

    Remove the pan from the heat.

  • 26.

    Strain the sauce through a sieve into a clean saucepan.

  • 27.

    Add a little water if the sauce seems too thick and add lemon juice to taste.

  • 28.

    Spoon a little of the sauce over the pudding and allow to run slowly down the sides.

  • 29.

    Repeat for second blackberry pudding.

  • For the raspberry pudding:

  • 1.

    Peel, core and dice the apples. Set aside.

  • 2.

    Scatter 150g of the blackberries into the bottom of the Bundt tin and set aside.

  • 3.

    Beat the butter, sugar and lemon zest in the stand mixer using the whisk attachment until light and fluffy.

  • 4.

    Add and whisk half the beaten eggs into the butter mixture.

  • 5.

    Add and whisk in half the flour.

  • 6.

    Add the remaining eggs and whisk and then the remaining flour and whisk – keep the mixture nice and fluffy.

  • 7.

    Add and fold the apple pieces into the mixture.

  • 8.

    Spoon into the pudding basin and smooth the surface.

  • 9.

    Cover the basin with the circle of baking paper and foil with a pleat in the centre of the pudding – this will allow the pudding the expand.

  • 10.

    Tie the pudding very tightly around the rim with string.

  • 11.

    *Put some pie weights in the centre of the baking paper/foil in the hole of the Bundt tin if required.

  • 12.

    Create a carrying handle by tying more string across the top of the basin and tying it under the string around the sides – this will help you lift the pudding out of the pan once it’s cooked.

  • 13.

    Trim any excess baking paper and aluminium foil, leaving a 2.5cm/1in border, and turn the edges in on themselves to seal.

  • 14.

    Put an upturned heatproof saucer or small trivet in a large, deep saucepan or deep baking pan (oven), and place the pudding (Bundt tin) on top.

  • 15.

    Add enough just-boiled water to the pan to come about halfway up the sides of the basin.

  • 16.

    If using a saucepan or pot, cover the pan with a tight-fitting lid and place over a low heat.

  • 17.

    If using an oven, place in the oven on a low heat without a lid.

  • 18.

    Allow to steam in the gently simmering water for 1½ hours, adding more water to the pan if necessary to keep it at about ½ way up the tins.

  • 19.

    The pudding is done when a skewer inserted into the centre of the pudding (through the foil and baking paper) comes out clean.

  • 20.

    When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes.

  • 21.

    Cut the string from the basin and discard the aluminium foil and paper. Bump the Bundt tin on the counter a few times to assist loosening the pudding.

  • 22.

    Carefully invert onto a deep plate and remove the basin.

  • 23.

    While the pudding is steaming, make the sauce.

  • 24.

    Heat the jam, remaining blackberries and lemon juice over a low heat, until the jam has melted and the blackberries soften.

  • 25.

    Remove the pan from the heat.

  • 26.

    Strain the sauce through a sieve into a clean saucepan.

  • 27.

    Add a little water if the sauce seems too thick and add lemon juice to taste.

  • 28.

    Spoon a little of the sauce over the pudding and allow to run slowly down the sides.

  • For the blackberry jam:

  • 1.

    Blitz the frozen blackberries and add them to a saucepan with sugar and stir until combined.

  • 2.

    When the mixture thickens add the butter and continue to stir.

  • 3.

    The jam will be ready when it sets on a cold plate.

  • 4.

    Set aside for making the sauce.

  • For the raspberry jam:

  • 1.

    Blitz the frozen raspberries and add them to a saucepan with sugar and stir until combined.

  • 2.

    When the mixture thickens add the butter and continue to stir.

  • 3.

    The jam will be ready when it sets on a cold plate.

  • 4.

    Set aside for making the sauce.

  • For the custard:

  • 1.

    Add all the ingredients into a large saucepan and whisk over heat until thickened.

  • 2.

    Put custard into a large jug – apply cling film to the top so it touches the custard, this will prevent a skin forming.

  • To construct:

  • 1.

    Place the large blackberry pudding on the bottom and sauce using the blackberry sauce.

  • 2.

    Place the medium raspberry pudding on top of the large pudding and sauce using the raspberry sauce.

  • 3.

    Place the small blackberry pudding on top and sauce using the blackberry sauce.

  • 4.

    The stack will have purple and white, red and white and purple and white layers – attempting to look very British ;)

  • 5.

    Serve with vanilla custard.

Nutritional information

Nutritional analysis per serving (54 servings)

  • Energy 405kj
  • Fat Total 11g
  • Saturated Fat 6g
  • Protein 4g
  • Carbohydrate 71g
  • Sugar 52g
  • Sodium 66mg

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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Notes

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

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