Maggie Beer showcased her delicious Steamed Apricot Puddings with Ginger Anglaise for a technical challenge on The Great Australian Bake Off.

The ingredients for the Apricot Filling are: 12 whole dried apricots, large, 1/3 cup orange juice, freshly squeezed, strained and ¼ cup verjuice.

For Lard Pastry, 120g wholemeal spelt flour , 120g plain flour, 3 tsp baking powder, 120g lard, diced, chilled , ¼ tsp table salt, ¼ cup full cream milk and ¼ cup cold water.

For Crumb Mix: ¼ cup flaked almonds, ¾ cup day old white breadcrumbs, lightly packed, 60g brown sugar, 60g crystallized ginger, finely chopped, 1 tbsp orange zest, finely grated , Pinch salt flakes and 60g unsalted butter, melted.

For Ginger Anglaise: 100ml full cream milk , 100ml pure cream , ½ vanilla bean, seeds only , 3tsp ginger, finely grated , 3 egg yolks, 40g caster sugar and Plus, butter, room temperature for greasing.

See recipes by Maggie in her book titled: Maggie Beer’s Summer Harvest Recipes available from Amazon now.