Quince Pudding with Creme Fraiche


Another Justin North special from the SMH – and a great way to make sure you don’t waste any of the spiced quinces made for the previous recipe. This worked out amazingly well, even though I may or may not have been multi-tasking and forgotten the caramel until it stood right on the edge of burnt! The creme fraiche helps cut the sweetness of the caramel and  quince, and if you can serve it as elegantly as this SMH photograph (needless to say, I couldn’t) it would be an amazing winter dinner party dish.

Recipe after the jump.

Image   Recipe Author Justin North. I miss Becasse!!!


  • unsalted butter, for greasing
  • 1 cup caster sugar
  • 2 tbsp quince poaching liquid (see spiced poached quinces)
  • poached quince slices (see spiced poached quinces)
  • crème fraîche, to serve
  • Sponge
  • 175g unsalted butter, softened
  • 175g caster sugar
  • 3 eggs
  • 175g plain flour
  • 2 tsp baking powder
  • pinch salt


Preheat oven to 180°C.

Grease a 2-litre pudding dish with unsalted butter.

Place sugar in a saucepan over low heat and cook to a golden caramel.

Remove from the heat and whisk in quince poaching liquid, then pour into pudding dish. Scatter with sliced quince.

For sponge, place butter and sugar in bowl of an electric mixer and cream together for 2-3 minutes.

With mixer still going, add eggs, 1 at a time.

Sieve flour, baking powder and salt together and hand-fold into egg mix using a spatula.

Pour sponge mix onto quinces in pudding dish, and cover tightly with foil.

Place dish in a roasting tray, then pour hot water into tray, so it comes half way up sides of the dish.

Steam-bake pudding for 2 hours or until cooked.

To test if sponge is ready, insert a metal cake skewer into the centre; if skewer comes out clean, pudding is cooked.

Remove foil, allow pudding to stand for 10 minutes, then carefully turn out.

Cut into thick slices and serve warm with crème fraîche.


~ by swalloworspit on June 16, 2013.

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