Ok so I wasn’t even going to post this recipe until next week, but y’all seemed VERY KEEN to have it much earlier than that. Immediately, if not sooner.
Was it the golden syrup? That’s what did it for me!
I had a fruit + veggie box delivery that had amongst its goodness one lonely quince and many delicious-looking apples (which, incidentally, now that I’ve written it reminds me of that Ben Folds song One Angry Dwarf and Two Hundred Solemn Faces) They were stewing in my pot before you could say “compote”, and the golden syrup was out because I’d just made Anzac biscuits… and hello.
For my peeps who aren’t Australian, golden syrup is this. Feel free to use treacle/maple syrup. Won’t be quite so nostalgia-inducing (well, treacle may be) but will still be gooooood!Print
A delightful dessert on a frosty evening- beautiful quince and apple compote topped with golden syrup sponge pudding. Nothing but delicious!
- 80g butter, softened
- 1/2 cup sugar
- 1 Large egg
- 1/4 cup golden syrup
- 1 cup plain flour
- 1.5 teaspoons baking powder
- 1/2 cup milk
- 1 Large quince, peeled, cored, and chopped
- 4-5 Small apples, peeled, cored, and chopped
- 1 knob butter
- 1 tablespoon golden syrup
- 1/4 cup water
- 1 pinch ground cloves
- 1 pinch ground cinnamon (or cinnamon stick)
- In a large pot, place the chopped apples, quince, 1/4 cup water, knob of butter, 1 tablespoon golden syrup and cook over a low heat until the fruit begins to soften. 20 minutes is good, but check it’s not drying out (add more water if so), and that it’s not sticking to the bottom.
- While the compote is cooking, preheat oven to 180.
- In a large bowl, cream the butter and sugar.
- Add the egg, golden syrup, flour, baking powder, and milk. Stir to combine and then beat for a few minutes to make light and fluffy.
- Spoon the cooked compote into the bottom of a square baking dish (or into several smaller ramekins) and then spoon a layer of pudding mixture on top. If you’re using smaller ramekins, you want about 1 inch of pudding mix. If it’s a whole one, use the whole mix.
- Bake 20-25 minutes for individual or 30-35 minutes for whole until sponge is slightly risen in the centre, it feels reasonably firm (you can test with a skewer and see if it comes out clean) and is lightly golden brown on top.
- Eat with whatever complements you desire – but don’t forget that extra drizzle of golden syrup over hot pudding before you add the other goodies!
Keywords: quince pudding, golden syrup pudding, apple pudding, quince and apple pudding, apple and golden syrup pudding