Quince & almond pudding
Servings: 8
Ingredients
200g softened unsalted butter
200g caster sugar
4 large eggs
1 tsp NOMU Vanilla Extract
120g ground almonds
120g cake flour
2 tsp baking powder
4 baked quinces (see recipe here)
Directions
Preheat the oven to 200°C and lightly grease 8 ramekins.
To make the batter, cream the butter and sugar until pale and creamy. Mix in the eggs one at a time, beating well to combine between each addition. Add the NOMU Vanilla Extract, then fold in the ground almonds, flour and baking powder to form a thick batter.
Cut the baked quinces into thick slices and layer them on the bottom of each of the ramekins (you will use about half a quince for each ramekin). Pour 2 tablespoons of the quince syrup over the fruit. Top with the batter, and smooth the top with the back of a spoon.
Place the ramekins on a baking tray and bake for 25 – 30 minutes, or until the tops are well browned. Remove from the oven and invert the puddings onto serving plates.
Serve while hot with creamy vanilla ice cream or double thick cream.
Tip: You can change the flavour of your puddings by simply roasting another delicious fruit, such as apples or pears.
Ingredients
200g softened unsalted butter
200g caster sugar
4 large eggs
1 tsp NOMU Vanilla Extract
120g ground almonds
120g cake flour
2 tsp baking powder
4 baked quinces (see recipe here)
Directions
Preheat the oven to 200°C and lightly grease 8 ramekins.
To make the batter, cream the butter and sugar until pale and creamy. Mix in the eggs one at a time, beating well to combine between each addition. Add the NOMU Vanilla Extract, then fold in the ground almonds, flour and baking powder to form a thick batter.
Cut the baked quinces into thick slices and layer them on the bottom of each of the ramekins (you will use about half a quince for each ramekin). Pour 2 tablespoons of the quince syrup over the fruit. Top with the batter, and smooth the top with the back of a spoon.
Place the ramekins on a baking tray and bake for 25 – 30 minutes, or until the tops are well browned. Remove from the oven and invert the puddings onto serving plates.
Serve while hot with creamy vanilla ice cream or double thick cream.
Tip: You can change the flavour of your puddings by simply roasting another delicious fruit, such as apples or pears.
Ingredients
200g softened unsalted butter
200g caster sugar
4 large eggs
1 tsp NOMU Vanilla Extract
120g ground almonds
120g cake flour
2 tsp baking powder
4 baked quinces (see recipe here)
Directions
Preheat the oven to 200°C and lightly grease 8 ramekins.
To make the batter, cream the butter and sugar until pale and creamy. Mix in the eggs one at a time, beating well to combine between each addition. Add the NOMU Vanilla Extract, then fold in the ground almonds, flour and baking powder to form a thick batter.
Cut the baked quinces into thick slices and layer them on the bottom of each of the ramekins (you will use about half a quince for each ramekin). Pour 2 tablespoons of the quince syrup over the fruit. Top with the batter, and smooth the top with the back of a spoon.
Place the ramekins on a baking tray and bake for 25 – 30 minutes, or until the tops are well browned. Remove from the oven and invert the puddings onto serving plates.
Serve while hot with creamy vanilla ice cream or double thick cream.
Tip: You can change the flavour of your puddings by simply roasting another delicious fruit, such as apples or pears.
Ingredients
200g softened unsalted butter
200g caster sugar
4 large eggs
1 tsp NOMU Vanilla Extract
120g ground almonds
120g cake flour
2 tsp baking powder
4 baked quinces (see recipe here)
Directions
Preheat the oven to 200°C and lightly grease 8 ramekins.
To make the batter, cream the butter and sugar until pale and creamy. Mix in the eggs one at a time, beating well to combine between each addition. Add the NOMU Vanilla Extract, then fold in the ground almonds, flour and baking powder to form a thick batter.
Cut the baked quinces into thick slices and layer them on the bottom of each of the ramekins (you will use about half a quince for each ramekin). Pour 2 tablespoons of the quince syrup over the fruit. Top with the batter, and smooth the top with the back of a spoon.
Place the ramekins on a baking tray and bake for 25 – 30 minutes, or until the tops are well browned. Remove from the oven and invert the puddings onto serving plates.
Serve while hot with creamy vanilla ice cream or double thick cream.
Tip: You can change the flavour of your puddings by simply roasting another delicious fruit, such as apples or pears.
