The Great Australian Bake Off

A variation on the Queen of Puddings with homemade brioche, caramel apples, raspberry and vanilla jam and a meringue jeweled and golden almond crown – fit for the whole royal family!


  • Sweet yeast bread

  • 500g type 00 bakers flour

  • 7g instant yeast

  • 50g raw unrefined caster sugar

  • 1 tsp vanilla bean paste

  • ½ tsp salt

  • 1 egg

  • 250ml lukewarm whole milk

  • 75g unsalted cultured butter (melted and cooled)

  • Zest of ½ lemon

  • Egg wash: 1 egg, 2 tbsp milk – whisked together

  • Raspberry vanilla jam

  • 675g fresh or frozen raspberries

  • 225g caster sugar

  • 1 tsp vanilla

  • 1 tsp pectin powder

  • Caramelised apple

  • 4 granny smith apples

  • 25g unsalted butter

  • 100g caster sugar

  • Vanilla

  • Pinch salt

  • Egg and cream custard

  • Butter, for greasing

  • 900ml milk or ½ milk and ½ cream (omit butter if using cream)

  • 100 g caster sugar

  • 1/4 tsp salt

  • 40g cultured unsalted butter

  • Grated zest of two lemons

  • 1 vanilla bean

  • 8 eggs yolks

  • 200g fresh white breadcrumbs – from the baked loaf, crusts removed

  • Meringue

  • 8 egg whites

  • 300g caster sugar

  • 10 green seedless grapes

  • Fresh raspberries for decoration

  • Extra caster sugar

  • 1 punnet blueberries

  • Silver food paint – to cover blueberries

  • Dark gold food paint, to paint raspberries

  • Candied cedro

  • Candied clementine

  • Candied fig

  • Cinnamon and vanilla bean ice cream

  • 300ml milk

  • 250ml thickened cream

  • 90g caster sugar

  • 5 egg yolks

  • 1 vanilla bean – split and beans scraped

  • 1 cinnamon stick

  • Almond nougatine triangles

  • 150g thinly flaked almonds

  • 100g caster sugar

  • 50ml water

  • 50g liquid glucose


  • For the bread:

  • 1.

    Preheat oven to 200°C. Mix flour and yeast in a large bowl with a whisk. Make a well and add warm milk, beaten eggs, sugar, vanilla, melted butter, zest and salt to the edges.

  • 2.

    Knead in stand mixer with dough hook for 7-10 minutes until smooth and elastic.

  • 3.

    Place in a bowl covered in glad wrap and prove in a warm place.

  • 4.

    Prove for about 40-60 minutes or until doubled in size.

  • 5.

    Meanwhile prepare raspberry and vanilla jam, ice cream mix and fruit decorations.

  • 6.

    When proved, halve the dough and form two logs.

  • 7.

    Place each log in a greased loaf pan and allow to prove again.

  • 8.

    Prove until doubled (20 minutes using a proving drawer).

  • 9.

    Glaze with a milk/egg wash.

  • 10.

    Bake for 30-40 minutes or until just done.  Cool on a rack and prepare the pudding.

  • For the pudding:

  • 1.

    Preheat the oven to 160°C. Prepare the glass baking dish by greasing it well with butter.

  • 2.

    Slice loaf and remove crusts. Pulse 200g of bread in a food processor to form large crumbs. Warm the milk in a saucepan until just about to boil.  Stir in the lemon zest, vanilla bean and salt. Let steep for 10 minutes.

  • 3.

    Add the melted butter. Whisk the yolks with the sugar until pale and creamy and then whisk in the milk mixture until combined. Add the bread crumbs, allow to soften, then transfer to baking dish. Place halved green grapes around the sides of the dish, sitting at the top of the pudding.

  • 4.

    Place the pudding in a Bain Marie using a large baking pan. Make sure the water comes up half way.

  • 5.

    Bake for 30-40 minutes or until just set.

  • 6.

    Take the pudding out of the oven to cool slightly then spread a layer of jam over the custard along with fresh raspberries and a layer of caramelised apple slices.

  • To make the caramelised apples:

  • 1.

    Peel, core and slice the apples. Place the sugar, butter, vanilla and salt in a saucepan, heat gently then place the apples on top. Caramelize, stirring from time to time until just softened over medium heat.

  • To make the raspberry and vanilla jam:

  • 1.

    Place fresh or thawed raspberries, sugar and vanilla in a pan and bring to a simmer. Simmer for up to 10 minutes, whisking in the pectin when it starts to boil until the jam has thickened. Put the jam aside to cool.

  • To make meringue:

  • 1.

    Beat egg whites until soft peaks then sprinkle in sugar on tablespoon at a time. Beat until thick and glossy and sugar has dissolved. Place half of the meringue in a piping bag and pile the other on the pudding, using a spoon to create a heaped support in the middle which has been hollowed out.

  • 2.

    Pile and pipe meringue over the pudding in the shape of a crown using both a round and a star nozzle attachment. Either use a blow torch to caramelise or return to oven at 175°C for 15 minutes until golden.

  • 3.

    For the cinnamon ice cream, combine milk, scraped vanilla bean and seeds, cinnamon stick and 45g of the sugar (half) in a saucepan and bring to boiling point. Allow to sit for 10 minutes to infuse.

  • 4.

    In a bowl, beat egg yolks with the rest of the sugar and a pinch of salt until pale and creamy.

  • 5.

    Bring the milk back to boiling point and whisk into the egg yolks. Return to saucepan over gently heat or a double boiler and stir (not whisk) until the custard reaches 85°C on a digital thermometer.

  • 6.

    Place pan immediately into an ice bath or spread on a tray with sides and chill in freezer. When cool stir in cream. Churn in an ice cream maker then chill in the freezer.

  • For almond nougatine crown:

  • 1.

    Toast nuts at 100°C for about 10-12 minutes or until golden. Leave the oven on. Put sugar and water in a pan, swill together and boil over medium heat.  Add the liquid glucose. Boil the syrup until it has become medium toffee coloured (a light amber). Stir in the nuts evenly.

  • 2.

    Empty the mix onto a silicon mat and roll out thinly. This process is easier if you roll the nougatine between two sheets of baking paper. Cut into small triangles while still warm and soft using a pair of kitchen scissors or a sharp knife – half of the nougatine can be kept soft in the warm oven to make it easier to work with and buy some time.

  • 3.

    Place on baking paper to harden, or over a rolling pin to curve the triangles if desired.

  • 4.

    Arrange almond nougatine triangles around bowl to resemble the points of a crown.

  • 5.

    Decorate meringue with candied fruits to look like jewels.

  • 6.

    Cover blueberries in silver paint and arrange around crown.

  • 7.

    Paint raspberries with gold paint and use to decorate crown.

  • 8.

    Serve warm pudding with ice cream quenelles.


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

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