• Home
• Recipes
• Baking and desserts
• Quince pudding

Quince pudding

• Adam Bush

Published: September 13, 2022 at 11:12 AM

Save recipe

Serves 8

Easy

Prep: 40 mins

Cook: 3 hrs and 30 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Quinces are bitter when raw but turn pink when cooked, with a floral taste – they give this autumnal steamed pudding lovely flavour and are great paired with mixed spice, cinnamon and ginger

Freezable

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

Apple Charlotte

A star rating of 0 out of 5.0 ratings

Bittersweet chocolate pear cakes

A star rating of 0 out of 5.0 ratings

Quince and honey cake

A star rating of 5 out of 5.1 rating

Make this autumnal quince pudding, then check out our quince and plum crumble, quince and honey cake more quince recipes.

Ingredients

Nutrition

• 150g unsalted butter

  softened, plus extra for the basin

• 150g soft light brown sugar

• 2 eggs

• 150g self-raising flour

• 2 tsp vanilla extract

• 1 tsp ground cinnamon

• 1 tsp ground mixed spice

• ½ tsp ground ginger

• 1 orange

  zested

• 75ml whole milk

• 50g ground almonds

• 50g golden syrup

• 1 small quince

  peeled, cored and cut into thin wedges

• double cream or custard

  to serve

Nutrition: Per serving

• kcal347
• fat20.8g
• saturates10.7g
• carbs39.9g
• sugars23.8g
• fibre1.3g
• protein5.7g
• salt0.3g

Ad

Method

• step 1

  Butter the inside of a 1-litre heatproof pudding basin. Beat together the butter and sugar in a large bowl with an electric whisk until light and fluffy. Beat in the eggs one at a time, adding 1 tbsp of flour after each if it starts to curdle. Beat in the vanilla, then fold in the flour, spices and orange zest. Stir in the milk to loosen the batter so it easily dollops off a spoon. Fold in the ground almonds.

• step 2

  Use the basin to draw circles onto baking paper and foil about 3cm wider than the basin. Fold a small pleat through the middle of each circle to give the pudding room to expand as it cooks. Butter one side of the circle of baking paper.

• step 3

  Pour the syrup into the bottom of the pudding basin and arrange the quince wedges on top. Scrape in the batter and top with the circle of baking paper, buttered-side down. Tie the baking paper and foil onto the basin with string, wrapping it twice to keep it tight. Use extra string to create a handle over the top of the pudding which will make it easier to remove from the pan once cooked.

• step 4

  Put an upturned saucer or trivet into a large, lidded pan and put the pudding basin on top. Fill the pan with just-boiled water until it comes halfway up the bowl, put the lid on the pan and simmer over a low heat for 3 hrs-3 hrs 30 mins, topping up the water if needed. Check the pudding is cooked by inserting a skewer through the middle – if there is any wet mixture on the skewer, recover and steam for another 15 mins.

• step 5

  Remove the string, foil and baking paper from the steamed sponge, and invert onto a serving plate. Cut into slices and serve with lots of cream or custard.

Check out more of our best quince recipes

Authors

Adam BushDeputy food editor

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue