The Great Australian Bake Off

With its Union Jack fruit flag and whisky ice cream, this Queen of Puddings is guaranteed to impress.


  • Bread

  • 500g plain flour

  • 2 tsp yeast

  • 1 tsp salt

  • 375ml lukewarm water

  • Ice cream

  • 250ml milk

  • 190ml whipping cream

  • 2 egg yolks

  • 100g raspberry

  • 100g blueberry

  • 125g caster sugar

  • 1.5tbsp Scotch whisky

  • Dry ice kit

  • Raspberry Jam

  • 750g raspberries

  • 600g caster sugar

  • 2 lemons

  • Glaze

  • 125g apricot jam

  • 1 tbsp warm water

  • 6 lemons

  • 50g unsalted butter

  • 1680ml milk

  • 9 eggs (separated into 9 egg whites and 6 egg yolks)

  • 180g caster sugar

  • 330g breadcrumbs

  • 300g egg whites

  • 1500g raspberries

  • 500g blueberries


  • For the bread:

  • 1.

    Mix plain flour, yeast, and salt. Add lukewarm water in mixer, add in dry mixture, mix with dough hook.

  • 2.

    Shape the dough into a ball, oil the bowl and let it prove until doubled in size (40 minutes).

  • 3.

    Punch down, knead for 2-3 minutes, divide into 2 portions, place in greased loaf tin for 20 minutes.

  • 4.

    Bake at 200°C for 30 minutes, until it sounds hollow when tapping the bottom of the loaf.

  • For the ice cream:

  • 1.

    Combine all ice cream ingredients in mixer, add in crashed dry ice while mixing until ice cream is set.

  • For the raspberry jam:

  • 1.

    Heat mashed raspberries until they reach a full rolling boil (102°C).

  • 2.

    Boil 2 minutes. Add sugar and lemon juice. Stir well. Bring to a boil, stirring constantly; boil for 2 minutes.

  • For the pudding:

  • 1.

    Preheat the oven to 180°C. Mix milk and lemon zest, bring to boil, stir in butter, bread crumbs, 75g sugar. Leave 15-25 minutes.

  • 2.

    Separate eggs, lightly beat 6 egg yolks, add into the cooled breadcrumb mixture.

  • 3.

    Pour the mixture into the dish, bake for 35 minutes or until set. Chill in the fridge.

  • 4.

    Add on a thin layer of raspberry jam. Beat 9 egg whites until stiff, whisk 105g sugar; spread onto the pudding; bake at 180°C for 5-10 minutes.

  • To assemble:

  • 1.

    Decorate the pudding with raspberry and blueberry, to form a union jack diagram. Brush the raspberries and blueberries with glaze.

Nutritional information

Nutritional analysis per serving (30 servings)

  • Energy 387kj
  • Fat Total 8g
  • Saturated Fat 4g
  • Protein 9g
  • Carbohydrate 70g
  • Sugar 42g
  • Sodium 228mg

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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