Recipe: Poached quince puddings
Perfect for frosty nights, warm up with these vibrant poached quince puddings.
Poached quince puddings
makes 12
3 quinces
250g white sugar
500g water and a further 400g water
100g lemon juice
10g bi-carb soda
80g softened butter
220g brown sugar
3 eggs
430g self-raising flour
Pre-heat oven to 160 degrees. Slice quinces into 1cm thick slices, then cut each slice into 12x6cm circles (approximately the size of the base of your muffin tray) using a ring cutter. Place quince circles in a pot with white sugar, lemon juice and 500g of water. Cook gently on a low-medium heat until tender. Lift them out of syrup, place on a tray and set aside for later. Continue to reduce stock until a pink syrup is formed.
Chop remaining skin and flesh of quince roughly and place in a pot with 400g of water. Bring to boil, remove from heat and add bi-carb. Set aside to cool.
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Beat butter and brown sugar until light and fluffy. Add eggs one at a time until incorporated. Add self-raising flour and beat for a further 30 seconds. Stir in cooked quince offcuts with enough of the water to form a cake batter.
Grease and line bases of the muffin tray with small circles of baking paper, just enough to cover each base. Place a cooked circle of quince in each muffin section, then fill up to Âľ with pudding batter. Bake in a 160 degree oven for
25 minutes or until cooked. Carefully turn out, remove the small circle of baking paper and serve with the syrup.
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This article first appeared in the May 2023 issue of SALIFE magazine.
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