Kipper is a bit obsessed with quinces. I think there was one in an alphabet book once – let’s face it, there’s not a great deal of choice when it comes to ‘Q’ words. We even watched this video on YouTube to learn all about quinces and medlars. That probably helped with her enthusiasm, to be honest. Anyway, she’s been keen to eat one for a while now.
So, when I saw a box of them on the market alongside some lovely looking Bramleys, I gave in and bought one. What kind of Mum would I be if I didn’t indulge my daughter’s desire for unusual fruits once in a while?
My original plan was to cook the quince and apples together, then make them into a crumble. Simple and delicious. But DH isn’t a big crumble eater – he moans that crumble is what you make when you can’t be bothered to make pie. So I thought again. We all enjoy fruit sponge, sometimes called Eve’s Pudding, which is basically apple (and in this case quince) topped with a layer of sponge.
But I couldn’t shake the idea of a crumble. So in the end, I combined sponge and crumble and made a…. spomble? Crunge? Crongle? Who knows? It was fab though, and even DH agreed that the layer of crumble added something to the sponge. Kipper was predictably keen to get her teeth into the quince, and scoffed a generous portion. I even tried it out on an unsuspecting friend who said it was “fabulous”.
I don’t know if quinces will be a regular feature, but I think the spungle (?) is here to stay.
Oh yes, we ate this warm from the oven and it was lovely. The next day, we attacked the leftovers. DH microwaved his, but I couldn’t wait and tucked into it cold. I can now safely say that it’s good at any temperature 🙂
Quapple spomble. Serves 4.
- 2 medium bramley apples (approx. 350-400g each)
- 1 medium quince
- 75g margarine
- 55g caster sugar
- 1 egg
- 55g self-raising flour
- Few tablespoons milk
- 25g plain flour
- 10g rolled oats
- 25g caster sugar
- 25g margarine
- 0.5 tsp mixed spice
- Peel the apples and the quince and cut into small chunks. Place in a non-metallic bowl, cover and microwave for around 5-6 minutes, stirring halfway, until cooked.
- Spoon the cooked fruit into a shallow ceramic dish and set aside. Preheat the oven to 180C.
- To make the sponge, cream the margarine and sugar till light and fluffy. Mix in the egg, then fold in the flour. Add just enough milk to give a dropping consistency.
- Spoon the sponge mixture over the apple and quince.
- To make the crumble, mix the flour, oats, sugar, margarine and spice to give a soft, crumbly mixture. Scatter over the sponge.
- Bake the apple & quince pudding at 180C for around 45 minutes until cooked and golden. Serve hot, warm or cold.
I’m entering this very autumnal dessert into Simple and in Season, hosted this month by Feeding Boys, and organised by Ren at renbehan.com, and into Cook, Blog, Share, hosted by Lucy at Supergolden Bakes.