The Great Australian Bake Off

Try your hand at this bread and butter pudding topped with miniature toffee apples.


  • Brioche

  • 250 grams Strong white flour

  • 1 teaspoon salt

  • 3 tablespoons Castor sugar

  • 10 grams Yeast tablespoons

  • 3 eggs

  • ¼ cup Full cream milk

  • 150 grams unsalted butter – room temperature – cut into pieces

  • Egg wash

  • Custard mixture

  • 750ml full cream milk

  • 750ml thickened cream

  • 6 extra large eggs

  • 150 grams castor sugar

  • 1 tablespoon vanilla bean paste

  • 2 teaspoons nutmeg

  • 1 teaspoon cinnamon

  • Tier 1: rhubarb and blueberry

  • 4 stalks rhubarb stems

  • 4 tablespoons castor sugar

  • 4 tablespoons orange juice

  • Finely grated zest of 1 orange

  • 1 teaspoon salt flakes

  • 2 punnets blueberries

  • Tier 2: toffee apple and walnut

  • 2 golden delicious ripe apples

  • 1 cup walnut pieces – toasted

  • 6 whole walnut pieces – toasted

  • 2 cups brown sugar

  • 1 teaspoon cinnamon powder

  • 1 teaspoon fine salt

  • Accompaniments

  • Crème anglaise

  • 200ml thickened cream

  • 400ml full cream milk

  • 1 tablespoon vanilla bean paste

  • 4 egg yolks

  • 100 grams castor sugar

  • 1 teaspoon nutmeg

  • ½ teaspoon cinnamon

  • Vanilla bean ice cream with almond praline

  • 1½ cups whole milk

  • 2 cups castor sugar

  • 1½ cups heavy cream

  • 5 egg yolks

  • 1 teaspoon vanilla bean paste

  • Pinch salt

  • 1 cup almond nibs

  • Mini toffee apples

  • Apple balls from two Granny Smith apples – scoop using melon baller

  • 2 cups caster sugar

  • ½ cup water

  • ½ teaspoon vinegar


  • For the brioche bread:

  • 1.

    Using a stand mixer, fitted with k-beater attachment, place the flour into bowl. In a small saucepan, warm milk, add sugar and yeast and let it froth up for a few minutes. Then add the milk mixture to bowl of stand mixture and combine on low speed with flour. Add salt. When dough starts to meld together, change to dough hook attachment and mix for 2-3minutes, until firm and elastic, for a few more minutes. Then on low speed, start adding pieces of butter. After all the butter has been added, increase speed to medium and mix for 4 minutes until dough is smooth and shiny. Remove dough and place on floured benchtop and knead for a few times, then place dough in a greased bowl and place in proving drawer until double in size, approximately 1 hour.

  • 2.

    Preheat oven to 190°C and butter pans for baking brioche. Once dough has risen to double its original size, turn dough out onto floured surface and shape accordingly. Keep dough covered to prevent drying out. Place in pans, egg wash and then bake till golden – approximately 18 minutes.

  • For the pudding custard base:

  • 1.

    Place all ingredients into a large bowl and whisk well until sugar is dissolved. Check for sweetness.

  • 2.

    For the vanilla bean and praline ice cream, in a medium saucepan over medium-low heat, warm the milk, vanilla bean paste and sugar, stirring occasionally, until the sugar has dissolved. Meanwhile, pour the heavy cream into a large bowl and set a mesh strainer on top. In a medium bowl, whisk the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. Then, pour the mixture back into the saucepan. Stir the mixture constantly over medium heat with a heatproof spatula, making sure to scrape the sides and bottom of the pan occasionally. Keep stirring until the mixture thickens and coats the back of the spatula – the mixture should be between 170 and 175°C. Pour the custard through the mesh strainer and stir it into the cream. Add a pinch of salt. Stir to combine. Pour mixture into a deep Pyrex jug and submerse in a bowl of ice cubes and water so ice cream mixture cools faster. Pour mixture into ice cream machine and churn for 20-30 minutes. When mixture is almost churned, with 5 minutes to go, add in a handful of crushed almond praline. Once done, empty immediately into a bowl that it can be scooped from.

  • To make praline:

  • 1.

    Place almond nibs into oven to toast for 15 mins on 150°C. Melt sugar in saucepan without stirring. Use a pastry brush dipped in water to clean bits of sugar on the inside of the saucepan to avoid the crystallization. Once sugar has melted completely, pour over almond nibs.

  • For rhubarb and blueberry tier:

  • 1.

    Cube rhubarb into 2-inch pieces. Cook with sugar and juice in a saucepan over low heat, stirring until sugar dissolves, uncovered. Once rhubarb is tender, add in blueberries and remove from heat. Keep aside to use as filling in pudding.

  • For toffee apple and walnut tier:

  • 1.

    Toast walnut pieces on 150°C and keep aside. For mixture, melt the raw sugar and butter in a saucepan, by stirring the sugar into the butter. Add apple pieces and cook till tender. Add cinnamon and salt. Remove from heat and keep aside for filling of the top pudding.

  • To make toffee apples:

  • 1.

    Peel apples, using melon baller scoop out a few balls and place a wooden stick into it, keep aside. Using a saucepan, combine sugar, water and vinegar and bring to the boil. Heat till temperature rises to 150°C (10 minutes). Remove from heat and stand over a bowl of ice water. When mixture stops boiling, hold apple by the stick and dip into syrup to coat apple. Let it drain off apple and place onto greased and lined tray to dry and harden. Repeat for all apples.

  • To make crème anglaise:

  • 1.

    In a saucepan, heat cream, milk and vanilla. Bring to the boil and reduce heat completely. In a separate bowl, whisk egg yolks and castor sugar until thick and creamy. Slowly add ¼ cup at a time of hot milk mixture into bowl with egg yolks and temper eggs.

  • To assemble:

  • 1.

    Using an oven-proof dish, grease with butter and sprinkle with raw sugar, then start with a layer of sliced brioche bread, brushed with melted butter. Then add rhubarb filling. Neatly keep layering twice more and place blueberries in a border half way up bowl. Pour over custard pudding mixture over layers of bread and make sure it is all covered. Dot with butter and cinnamon powder. Bake on 200°C for 80 minutes, then cool in freezer.

  • 2.

    2nd tier layer as per first but with toffee apple mixture. Bake on 200°C for 60 minutes. Decorate with toffee apples and the berries, with ice cream and crème anglaise on the side.

Nutritional information

Nutritional analysis per serving (44 servings)

  • Energy 345kj
  • Fat Total 18g
  • Saturated Fat 9g
  • Protein 5g
  • Carbohydrate 42g
  • Sugar 36g
  • Sodium 245mg

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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