Quince And Ginger Steam Pudding Recipe

Start by buttering well a 1.2 litre pudding basin.

Dissolve the 100g of caster sugar in the 300ml of water and heat to simmering point. Add the cinnamon quill and hubble away for 5 minutes. Now add the quince pieces and simmer for about 20 minutes until soft. Remove from the heat and sieve, getting rid of the sugar syrup.

In a bowl, mix the cooked quince and stem ginger until mixed thoroughly and then put these into the bottom of the pudding basin, levelling it out. Add the golden syrup and let this settle into the nooks and crannies. Sprinkle the surface over with ground almonds to act as a slight barrier.

While the golden syrup is oozing down into the quince-ginger, put all the other ingredients into a food processor and mix until it looks like batter. Spoon this over the ground almonds and smooth flat.

Cut a piece of baking parchment to fit over the top with some extra and grease one surface with butter. Put a pleat into it. Lay this over the top of the pudding basin. Next get a larger piece of aluminium foil and put a pleat in this and lay it over the top of the parchment. Scrunch it down around the edges to seal and then tie it down with some string.

Put the pudding bowl in a large pan, fill pan to half way up the pudding boil with boiling water from the kettle. Put the top on the pan and heat the water to boiling temperature, then reduce heat to a strong simmer and steam for 1½ hours, checking the water levels all the time.

Serve immediately with custard.