Farm stall pudding

(6-8 portions)

  • 4 bottles (375 g each) bottled quinces
  • 180 g (320 ml) cake flour
  • 3 ml baking powder
  • 1 ml salt
  • 30 ml sugar
  • 120 g (130 ml) butter, cut into small cubes

Heat oven to 180°C. Put quinces in a dish of about 20 cm. Mix flour, baking powder, salt and half the sugar in a mixing bowl. Rub butter into dry ingredients until the mixture looks like breadcrumbs. Pour mixture over quinces and flatten slightly. Top with rest of sugar and put into warm oven. Bake 45-55 minutes until topping is brown and crisp. Serve warm with cream.