Finished with chamomile flowers and served with marscarpone, this pudding is one to remember.
To Poach Quinces:
In a saucepan place water, honey, chamomile tea, rind, half the juice of the lemon and cinnamon, bring to the boil
Peel, core and slice quinces. Add boiling syrup immediately
Reduce heat. Place lid on saucepan and simmer until 3/4 cooked
Remove slices of quince from poaching liquid. Set aside syrup for serving
For the Pudding:
Preheat oven to 180 degrees. Liberally grease fondant moulds with butter and light dusting of flour
Sift flour, ginger, baking powder and bi carb into a large bowl
Add eggs, butter, sugar, treacle and ginger and beat with handheld mixer until well combined
Take quince slices and layer into the bottom of the moulds, spooning over small amount of reserved syrup
Spoon over batter equally. Place on tray and bake until the top of puddings are slightly springy. Remove from oven once cooled slightly. Run pallet knife around the inside to loosen pudding and turn out onto serving plate
Spoon over a little more syrup. Decorate with fresh chamomile flowers
Mix mascarpone, honey and vanilla. Put into serving bowl
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department.
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