This pudding is everything a winter pud should be. The quinces are combined with apples and baked together with a buttery, spiced topping. The delicious aromas will fill your kitchen and warm your hearts.
Serves 6
Prep time 2-20 mins
Cooking time 1hr 30 mins
Skill Moderate
3 quince, peeled and cored
3-4 apples, peeled and cored
2 cups water
¾ cup sugar
¼ cup honey
1 lemon, cut in half
1 cinnamon stick or ½ tsp ground cinnamon
½ tsp ground cardamom
Crisp
¾ cup flour
½ cup oats
¼ cup brown sugar
½ tsp ground cinnamon
¼ tsp mixed spice
90g cold butter
¼ cup hazelnuts, roughly chopped
Method
Begin by cooking the quince as they can take at least an hour to become tender.
Place the water, sugar, honey, lemon, and spices into a deep saucepan. Bring to the boil.
As soon as you have prepared the quince, cut them into 5mm thick slices. Add directly to the poaching liquid. Turn down the heat to a gentle simmer, cover with a paper round and cook the quince until tender (this can take up to if not longer than an hour).
To make the crisp topping; make this while you are cooking the quince.
In a bowl add all the dry ingredients, mix to combine.
Add the cold butter and rub through with your fingertips. It is fine if the butter is rubbed in a little unevenly as it adds a great texture to the crisp topping. Set aside.
Slice the peeled and cored apples and cut into similar thickness to the quince and add to the quince. Cook gently until the apples just soften and the liquid has reduced.
Preheat the oven 190C
Pour the quince and apple mixture into a lightly buttered dish 25cm in diameter (approx).
Scatter over the crisp topping. Do not press it down.
Bake in the middle of the oven until the topping is golden and has become crispy and the quinces are bubbling.
Best enjoyed warm with cream or ice cream.
