Quince Sponge Pudding

Name: Quince Sponge Pudding
Ingredients: 4 None quinces; 1 2/3 cups granulated sugar; 4 None whole cloves; 1 None cinnamon stick; 2 None whole star anise; 3 None eggs; 1/2 cup granulated sugar; 1/4 cup flour; 1/4 cup self-rising flour; 1/4 cup cornstarch; 2 tbsp powdered sugar; 1/4 tsp ground cinnamon

12 ingredients

5 steps

Ingredients

4 None quinces
1 2/3 cups granulated sugar
4 None whole cloves
1 None cinnamon stick
2 None whole star anise
3 None eggs
1/2 cup granulated sugar
1/4 cup flour
1/4 cup self-rising flour
1/4 cup cornstarch
2 tbsp powdered sugar
1/4 tsp ground cinnamon

Directions

1

Preheat the oven to 400°F. Peel, core and slice quinces. Place in a shallow 2 1/2-quart baking dish.
2

Place 1 2/3 cups sugar, 3 cups water, cloves, cinnamon and star anise in a medium saucepan on high heat. Stir, without boiling, until sugar is dissolved. Reduce heat to low; simmer, uncovered, without stirring, for 2 mins. Pour syrup over quince.
3

Bake quince, covered, for 2 hours or until tender and pink. Carefully drain away 2 cups hot liquid from quince.
4

For the sponge topping, beat eggs in a medium bowl with an electric mixer until thick and creamy. Gradually add 1/2 cup sugar, beating until dissolved after each addition. Fold in sifted combined flours and cornstarch. Spread over hot quince.
5

Bake pudding for 30 mins or until browned. Serve dusted with sifted powdered sugar and cinnamon.