1.Preheat oven to 200°C (180°C fan forced).
2.Peel, core and slice quinces, place in a shallow 2.5-litre (10-cup) ovenproof dish.
3.Stir sugar, the water, cloves, cinnamon and star anise in a medium saucepan over heat, without boiling, until sugar is dissolved. Reduce heat, simmer, uncovered, without stirring, 2 minutes. Pour syrup over quince.
4.Bake quince, covered, 2 hours or until quince is tender and pink. Carefully drain away 2 cups of the hot liquid from quince.
5.Make sponge topping, beat eggs in a small bowl with an electric mixer until thick and creamy. Gradually add sugar, beating until dissolved after each addition. Fold in sifted flours. Spread over hot quince.
6.Bake pudding 30 minutes or until browned. Serve dusted with sifted icing sugar and cinnamon.