We made this pudding over the weekend (I say we, but it was my wife Emily, I just helped consume) and it is truly special, with all the gungy goodness of a sticky toffee pudding, but with the sweetness cut through with the floral quince flavour and fruit texture.¬† It’s a superb combination perfect for cooler autumn feasting.


  • 4 large quince
  • 115g unsalted butter,
  • 75g caster sugar
  • 40g dark muscavado sugar
  • 140ml double cream
  • 100g stoned dates chopped
  • 1 tsp bicarbonate of soda
  • 275ml boiling water
  • 50g unsalted butter
  • 80g caster sugar
  • 80g dark muscovado sugar
  • 175g flour
  • 1tsp baking powder
  • 1/2 tsp cinnamon
  • a small pinch of salt.


You need to cook the quince first to soften the flesh, and you can poach or roast, quartered for about 15 minutes (depending on how ripe they are) until they have softened.

Make the caramel sauce by combining the butter, sugars and double cream In a small saucepan, melt together Bring the lot to a simmer and reduce until thickened, about 5 minutes. Remove from the heat to cool slightly. Preheat the oven to 180c.

Butter a baking dish and pour in a drizzle of caramel sauce, lay the sliced quince on top, then drizzle more sauce over the quince (leaving enough sauce back to serve with your pudding). Then put the dish in the fridge to firm up whilst you make your sponge.

For the sponge, take the chopped, stoned dates and place in a bowl with the bicarbonate of soda and 275ml boiling water. In a separate bowl, beat together 50g unsalted butter with 80g caster sugar and 80g dark muscovado sugar. In a third bowl, measure 175g flour with 1tsp baking powder, 1/2 tsp cinnamon and a small pinch of salt. Then combine the flour mixture into the butter mix, and finally add the dates and water and mix the combination together.

Pour the sponge mixture on top of the sliced quince, then bake for about 40 minutes until firm and risen. Serve warm with the remaining toffee sauce and vanilla ice-cream or whipped ricotta.