Pudding recipe

I came up with this pudding recipe last week.  It was quick, easy and can be prepared the day before and assembled in a flash.  Here goes:

Deconstructed Quince Crumble

Serves 12
Difficulty - easy!
Preparation time - about 40 minutes in total

Ingredients
For the quince part
8 quinces, peeled, cored and cut into slices
1½ cups sugar
750 ml water
Generous pinch saffron
For the crumble
150 g cake flour
100 g butter, salted
75 g caster sugar
1 T water
For the topping
1 tub Simonsberg cream cheese
½ tub crème fraîche
Icing sugar to taste
A dash of vanilla paste

Method

1. Preheat the oven to 180°C.
2. Place the quinces, water, sugar and saffron in a saucepan and bring to the boil.
3. Lower the heat and allow to simmer for 30 minutes. Remove and set aside.
4. To make the crumble, rub the butter into the flour with your fingertips until it resembles breadcrumbs.  Stir in the caster sugar.
5. Sprinkle the crumbs with a tablespoon water and stir through lightly with a fork.
6. Bake in the oven on a baking tray covered with sheet of baking paper until golden brown.
7. Remove and allow to cool.  If you are not using immediately, seal in an airtight container.
8. To make the topping, mix the cream cheese and crème fraîche until smooth.  Add the icing sugar - enough to sweeten slightly without it being too sweet.  Mix in the vanilla paste and voila.

To assemble, arrange the crumbs in the bottom of a glass, top with the quince and some of the syrup, and then a dollop of the creamy topping and you will have all resistance crumble!

Enjoy!

 

 

Comments

[Parker]

Nice! I only recently found your blog, but have enjoyed the post and will be back to read again soon.

[pudding recipe]

looks yummy too :P

[Koek!]

Mmmmm... looks gorgeous.