This light and creamy pudding is perfect for a large Sunday lunch. If your quinces feel very hard you can gently poach them for about 5 minutes before arranging them in layers in the dish.
Peel and core the quinces and slice very thinly, dropping the slices immediately into a bowl of water to which you have added
Beat the cream cheese with the grated lemon rind and
Bake in the centre of a preheated oven, 180°C, 350°F, Gas Mark 4 for 35—40 minutes until the pudding is a rich golden brown on top. Remove from the oven and leave for about 5 minutes.
Meanwhile, preheat the grill to a high heat. Sprinkle the remaining caster sugar evenly all over the top of the pudding and place it under the hot grill until the sugar has dissolved and become caramelized, brown and glossy, watching all the time to catch it at the right moment. Serve either warm or chilled.
© 1991 All rights reserved. Published by Websters International.