Steamed quince sponge

by Hayden Groves

An autumnal take on a traditional British pud


1 large quince, peeled and diced into 2cm pieces
Poaching syrup (50g caster sugar, 150g water)
150g butter, softened, plus extra for greasing
130g golden caster sugar
1 tbsp orange blossom honey
1 large unwaxed lemon, grated zest and juice
3 eggs, lightly beaten
175g soffice soft cake flour
2 tsp baking powder
50ml milk


Simmer the quince pieces in the syrup for 10 mins, or until just tender. Allow to cool. Meanwhile, grease a 2-pint pudding basin with softened butter and place a small round of greaseproof at the bottom of the dish.

Cream together the butter, sugar, 1 tbsp honey and the lemon zest until light and fluffy, scraping down the sides a few times. Beat in the eggs a little at a time. Sieve together the flour, baking powder and a pinch of salt, fold into the pudding batter and finally beat in the milk and lemon juice.

Spoon the cooled quince with 1 tbsp syrup into the base of the pudding basin, then top with the pudding batter. Cover with a layer of parchment and foil to act as a lid. Place in a steamer and cook for 1 hour 15 mins, or until a skewer can be removed cleanly.

Turn out onto a serving plate and serve with fresh, homemade custard.

Recipe: Hayden Groves