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Wikibooks
Quince Pudding
This quince pudding recipe originates from the 1881 Household Cyclopedia.
Ingredients
ScaleNo serving count in the source — scale by factor
- quince
- sugar
- ground ginger
- ground cinnamon
- cream1 pint
- egg yolks3–4
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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.