You may remember that last year I made marmalade from our ornamental quinces. This year our crop was a lot smaller (the knobbly one is from the bonsai quince that Captain Haddock is growing) and I decided to try something different.
My plan was to peel and core them, poach them until tender in a sugar syrup and then preserve them in brandy. Well that didn't really work out at all. They collapsed in the sugar syrup into a fragrant mush, which then set into a very firm, tangy jam.
I decided to turn the jam into a classic English pastry - the Bakewell Pudding. The difference between a Bakewell Tart and a Bakewell Pudding is that the tart uses shortcrust and the pudding uses puff. There are probably other differences but that is the main one.
I followed this recipe, substituting a thick layer of quince jam for the raspberries and omitting the almond essence.
Delicious. Not too sweet, not too heavy, just a really delicious combination of fruit and almonds. With a hefty spoonful of clotted cream, naturally!