Quince sponge pudding
Jun 30, 2009 2:00pm- 2 hrs 30 mins cooking
- Serves 8
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Ingredients
Quince sponge pudding
- 4 medium_piece (1.25kg) quinces
- 1 1/2 cup (330g) caster (superfine) sugar
- 3 cup (750ml) water
- 4 whole cloves
- 1 cinnamon stick
- 2 whole star anise
- 3 eggs
- 1/2 cup (110g) caster (superfine) sugar
- 1/4 cup (35g) plain (all-purpose) flour
- 1/4杯(35 g)自发面粉
- 1/4 cup (35g) cornflour (cornstarch)
- 2 tablespoon icing (confectioners') sugar
- 1/4 teaspoon ground cinnamon
Method
Quince sponge pudding
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1Preheat oven to 200°C (180°C fan forced).
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2Peel, core and slice quinces, place in a shallow 2.5-litre (10-cup) ovenproof dish.
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3Stir sugar, the water, cloves, cinnamon and star anise in a medium saucepan over heat, without boiling, until sugar is dissolved. Reduce heat, simmer, uncovered, without stirring, 2 minutes. Pour syrup over quince.
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4Bake quince, covered, 2 hours or until quince is tender and pink. Carefully drain away 2 cups of the hot liquid from quince.
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5Make sponge topping, beat eggs in a small bowl with an electric mixer until thick and creamy. Gradually add sugar, beating until dissolved after each addition. Fold in sifted flours. Spread over hot quince.
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6Bake pudding 30 minutes or until browned. Serve dusted with sifted icing sugar and cinnamon.
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