Indulge your loved ones with this decadent sponge pudding. Showcasing seasonal quince in a sweet and syrupy filling, and topped with a golden sponge, it’s the ultimate winter dessert.
Ingredients
Method
Peel, quarter and core quinces. Cut into 2.5cm pieces. Place in a large saucepan. Add sugar, vanilla, orange rind and juice with 2 tablespoons water. Bring to a simmer over medium heat. Cover with a lid, reduce heat to low and cook for 1 hour, or until quince are tender and syrupy. Spoon into a 6-cup-capacity ovenproof dish.
Preheat oven to 180°C (160°C fan-forced). Using an electric mixer, beat the butter and caster sugar until light and fluffy. Gradually beat in eggs, vanilla and reserved orange rind, beating until mixture thickens.
Sift the flour and salt into a bowl. Add half the flour mixture and half the milk to the butter mixture. Fold to combine. Add remaining flour mixture and milk. Fold until just combined (don’t over-mix the sponge or it will be tough). Pour sponge batter over warm quince mixture.
Bake for 50 minutes-1 hour or until top is golden and sponge springs back when lightly touched (you can also test with a skewer inserted just into sponge.
Dust with icing sugar and serve warm with cream.
What to serve with sponge pudding
Our favourite way to enjoy this quince sponge pudding is with simple whipped thickened cream. Or take it up a notch by whipping thickened cream with a dash of sugar and vanilla to make cream chantilly.
If you prefer a slight tang with your sweet desserts, try plain yoghurt or crème fraiche. For extra decadence, serve with vanilla bean custard.
Cooking with quince
The mysterious quince, with its yellow exterior and it’s tough floury inside, magically transforms with sugar and slow cooking to a ruby red in colour and tender flesh.
This cousin to the apple is always eaten cooked as it is too hard and acidic to be enjoyable raw.
Store quince in a cool, dry, airy place ideally with enough space between fruits to prevent them from touching for a couple of weeks. For longer storage, refrigerate quince for a month or freeze for 3 months.Â
