Quince and apple pudding, gluten free

A recent conversation with Kid 1, went like this.

Me: How does it feel to be turning twelve?
Kid 1: Oh, I’m really not that fussed about birthdays. Another year older, another year closer to death.
Me: Wow, that’s a bit of a downer!
Kid 1: Imagine how much worse it would be if I died before I even turned twelve? They could put on my tombstone ‘Kid 1. Never reached puberty.’ Or ‘Never been kissed.’
Kid 2 then chimed in. ‘Or never got a girls phone number. (The back story being that a girl gave him her number when he was a mere six years old. Nothing quite compares to beating your older brother in the romance stakes.)

The good news is that he made it to twelve. His sense of humour and unique view of the world is a constant joy to us. (And keeps us on our toes.) He was a big fan of these aromatic and autumnal wee puddings. The smell of the cooking quince was the musky, heady smell of an orchard full of every ripe fruit you could possibly ever imagine. This golden knobbly produce starts out as rock hard and with slow, gentle cooking, morphs into soft, sweet delectable flavoured fruit with pale pink to deep ruby colour flesh. (The longer and slower it is cooked, the deeper red it becomes.)

Adding a modicum of tart green apple adds a welcome sharpness and when topped off with a subtly spiced gluten free sponge, this is a fabulous wee pudding indeed.

Happy Birthday Kid 1, I promise to make these again for you soon.


2 large quinces
1 lemon
1 large Apple, peeled and chopped into 2-3 cm pieces
1 large knob of butter
1 cup water
2 tbl soft brown sugar
Pudding topping
60g butter, room temperature
50g soft brown sugar
2 large eggs, lightly beaten
100g plain gluten free flour
50g ground almonds
2 tsps gf baking powder
1/2 tsp mixed spice
1/4 tsp vanilla bean powder or 1/2 tsp vanilla essence
1/4 cup milk

Squeeze the lemon and place in a bowl full of water. Peel and chop the quince into 2-3 cm cubes and place immediately into water, this stops the quince discolouring.
Place the quince, butter, brown sugar and 1/4 of a cup of the water into a medium saucepan. Cook the quince on a low heat for about 30 to 40 minutes, once it starts to soften, add the apple and cook for another 20 minutes until the apple just starts to soften. Check regularly to ensure the water doesn’t dry out, replenish if it does.
Whilst the fruit is cooking. Preheat the oven to 180C and butter six small ramekins or tins or one large 1 litre pie dish.
Cream the butter and sugar until light and fluffy. (Add vanilla essence if using here.)
Add the eggs one at a time, beating well after each.
Sift the gluten free flour, almond meal, baking powder, mixed spice and vanilla bean powder.
Fold the flour mixture and milk alternately into the egg mixture to make a soft batter.
Divide the cooked fruit between the tins then cover with the topping.
Bake for 20 to 30 minutes until well risen, firm and golden brown. (A one litre pie dish may take more like 30 minutes.)
Serve hot with cream, ice-cream or yoghurt. Kid 1 also loves them cold for a breakfast treat as well.

A Cheergerm recipe, the sponge batter adapted from a Stephanie Alexander recipe.

29 thoughts on “Quince and apple pudding, gluten free

  1. (But now I do.) I would be jealous of your experiences with kid one and kid two, but I’m reliving my own through two little grandsons. They come up with the darnedest things. What a joy, children are, Cheerie.

    • They are quite the lovely perfumed fruit Minstrel and worth a whirl. What a beautiful gift to relive the marvel of children with grandchildren. I hope I get that opportunity some day, in the meantime, am devouring every moment with my lads now.

      • You do that, Cheerie. Savour every moment. Wrap the memories in lavender and press them between the pages of your journal because ‘life is mere ephemera in the eye of time.’ (isn’t that lovely? Wish it was mine).

  2. I adore quinces but they are such bloody hard work to peel, core and chop and take forever to cook. That said, however, they are the food of the gods. If you can find them. Which I can’t up here in the tropics, except rather ancient leathery ones for the price of a second mortgage. Envious…..

      • Very true, and the seasons for some things are extended – watermelons are still plentiful, fresh pineapple, custard apples, passionfruit, and we’re coming into peak citrus season, so I’ll be making my apricot cake with mandarin syrup a lot more!

      • I found a quince! A really big one, so I halved your recipe and made the pudding. Snarf, gobble, yum, munch… Oh, by the way, you mention alternating milk and flour in the topping batter, but there’s no milk in the ingredients list, so I improvised. Thought you might want to update the recipe, though.

      • Woo hoo! Sorry about that and thanks for letting me know, it should read 1/4 cup milk. I hate it when that happens, I am going to sack my copywriter….ummm….that would be myself and the Yak. ๐Ÿ˜‚ Glad it was delicious!

  3. I love ruby red quinces, but so far this season haven’t cooked any. I’m a bit discombobulated with the Qld climate. It doesn’t feel like autumn to me but when it does I’ll give this a whirl

  4. Intrigued by the quinces. I don’t think I’ve had them before, except in membrillo which is that quince jelly the Spanish serve with cheese. But you can treat them much as you would an apple, for baking, except that they need a prior 20-30 minutes of pre-cooking?

    • Yes, they make gorgeous quince paste and are best when you cook them long and slow. If you halve them, they can be baked on low in the oven for 3 hours (with a bit of liquid) and become ruby red and divine. The harder the fruit to start with, the longer to cook. If you ever get some, Google Stephanie Alexander or Maggie Beer and quinces, two great Aussie cooks with lots of sound ‘quince cooking advice.’

  5. Quince is a virtually unknown fruit in my part of the world. The first time I saw one was in northern China at the end of October and we were passing an orchard of fruit I couldn’t identify. It was quince. Still have never tasted one. If they grow in northern China they must be hardy enough for Canada, eh?

    • Yes, I would think so! They are an Autumn/winter fruit here. They have a lovely aromatic sweet smell and flavour and make amazing quince paste to go with cheese and in puddings and crumbles.

  6. How gorgeous! Love those last 2 photos especially… and a very Happy Birthday to Kid 1. Definitely need to give quinces a try this season – they’ve been sitting way too long on my list of ‘scary fruit, that really shouldn’t be that scary!’ ๐Ÿ˜‰

    • Thanks on all accounts Margot! Snap, I was just admiring your photos on your latest post before I saw this comment. They are a bit of a bugger to peel and chop but totally worth the effort. ๐Ÿ˜Š

  7. Quince – le coing – is a UFO to me… Guess I’ve been put off by its odd, knobbly look. Now you have made it sound so sweet and appealing, perhaps I will give it a try! Many happy returns to your young philosopher. Long may he prosper!

  8. I just HAVE to copy the recipe, sounds and looks awesome! Thanks for sharing!
    Would love to see you on my blog as well since I just reactivated it after travelling for seven months and there is loads of new content going to come up soon!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s