Cynthea Gregory

Royal Pudding

Serves 4

This quick and easy dessert uses pears and quince. It works equally well with pears and apples. Peeling raw quince can be hard work. Peeling them after cooking makes life a lot easier.

Making the dessert in cooking rings improves its appearance when plated up, but it can be served in ramequin dishes. If you wish, you can make your custard yourself, rather than using canned.

Fruit

 I medium quince

200 ml red wine

200 ml water

50 g sugar

2 tinned pears

Pudding

4 brioche rolls

2 eggs

2 tsp crystallised ginger

300 ml ready-made custard

25 g brown sugar

20 g butter

Preparing the Fruit

  • Cut the quince in quarters and cook in a saucepan with the wine, water and sugar. Bring to the boil and simmer for 30 minutes.
  • Remove the quince from the cooking liquid and cool. Remove the core with a sharp knife. Peel off the skin and cut the fruit into cubes; place in a basin.
  • Cut the tinned pears into small cubes and add to the basin. Mix.

 

Pudding

  • Preheat the oven to 180° Butter the interior of 4 cooking rings. Mould aluminium foil over the bases to contain the puddings. Place on baking sheet.
  • Place the eggs, ready-made custard (cold) and ginger into a basin. Beat the contents together vigorously.
  • Cut the brioche into 1.5cm slices. Then dice.
  • Cover the base of each of the cooking rings with a layer of diced brioche. Then add a layer of fruit, next another layer of brioche.  Repeat with fruit, finishing with a layer of diced brioche.
  • Carefully fill each of the rings with the egg and custard mixture. Sprinkle the tops with brown sugar.
  • Cook for around 30 minutes or until the egg mixture is set. Cool slightly.
  • Protecting your hands with a heat resistant cloth, remove the aluminium foil. Run a small knife around the interior of the cooking ring. Pressing lightly, push the pudding out of the ring and onto a plate.
  • Serve the royal pudding warm with additional hot custard or ice cream