Using quinces grown right out of our own garden, we have come up with the perfect solution to your sugar cravings: the Blood Orange and Quince Pudding. We have created the perfect balance between the acidity of the quince and the more sweet blood orange, which takes full advantage of the seasonal and fresh produce on offer at the moment.
Bridging the gap between the decadent and the home-style, it can either be used as a light end to a full meal or a little treat to accompany refreshments. As quinces are inedible as a raw fruit, this recipe is one of many we use to reveal the culinary treasure that are quinces.
BLOOD ORANGE AND QUINCE PUDDING
- 120gm Plain flour
- 30gm Almond meal
- 2tsp Baking powder
- 3/4 tsp Ground cardamom
- 65gm Brown sugar
- 1 egg
- 1/3 Cup milk
- 1 ½ tsp Olive oil
- 1 Large blood orange, peeled and segmented
- 6 Slices of quince (See how to cook a quince recipe)
- First, sift all of the solid ingredients into a large bowl. Pour in the egg, milk, and olive oil into the mixture and stir. Fold in the blood orange and quince pieces.
- Pour the resulting mixture into individual Daroil moulds and cook at 170°C for 20 minutes. (If you don’t have a Dariol mould just use a 120ml/4oz ramekin/souffle dish)
- Serve when warm with double cream or drizzle with reserved quince poaching syrup, if desired.