Quince Pudding
Quince pudding is a baked cream custard built on fragrant quince pulp, taken from the 1881 Household Cyclopedia. Quinces are too hard and tart to eat raw, so scalding them until soft and then sweetening the pulp heavily is what makes the dish work. Egg yolks and a pint of cream turn that pulp into a rich, set pudding, and ginger and cinnamon give it a gentle warmth. It is a good way to use a bowl of quinces.
Instructions
Scald the quinces in hot water until they are tender enough to give when pressed.
Peel off the skins and scrape the soft pulp into a mixing bowl.
Beat sugar into the pulp until it tastes very sweet. Add ginger and cinnamon a little at a time, tasting as you go, until the spice suits you.
Mix the cream with the egg yolks, then stir this into the quince pulp until the mixture thickens.
Butter a pudding pan or other baking dish and pour in the quince and cream mixture.
Bake until the pudding is firm at the edges but still slightly wobbly in the centre. Take it out of the oven and leave it to set before serving.
Make it personal.
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