Recipe

Quince sponge pudding

  • 2 hrs 30 mins cooking
  • Serves 8
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Ingredients

Quince sponge pudding
  • 4 medium_piece (1.25kg) quinces
  • 1 1/2 cup (330g) caster (superfine) sugar
  • 3 cup (750ml) water
  • 4 whole cloves
  • 1 cinnamon stick
  • 2 whole star anise
  • 3 eggs
  • 1/2 cup (110g) caster (superfine) sugar
  • 1/4 cup (35g) plain (all-purpose) flour
  • 1/4 cup (35g) self-raising flour
  • 1/4 cup (35g) cornflour (cornstarch)
  • 2 tablespoon icing (confectioners') sugar
  • 1/4 teaspoon ground cinnamon

Method

Quince sponge pudding
  • 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.

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