Quince Pudding
This quince pudding recipe originates from the 1881 Household Cyclopedia.
Source and licence
"Quince Pudding" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Quince_Pudding, revision 4517941), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Quince_Pudding&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517941
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- Quinces
- Sugar
- Ground ginger
- Ground cinnamon
- 1 pint cream
- 3–4 ea. egg yolks
Method
- Scald quinces until tender.
- Skin them and scrape the pulp into a mixing bowl.
- Blend the pulp with sugar until very sweet. Add ginger and cinnamon to taste.
- Combine the cream and eggs. Stir this into the quince pulp until thick.
- Butter a pudding-pan or other baking dish. Pour in the quince-cream mixture.
- Bake until firm but still slightly wobbly in the centre. Remove from oven and leave till set.