Quince Pudding Brulee

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

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.


  • 750 g1 kg (1½-2 lb) ripe quinces or hard pears
  • Lemon


Peel and core the quinces and slice very thinly, dropping the slices immediately into a bowl of water to which you have added a little lemon juice or white wine vinegar. Drain the quince slices and arrange them in the bottom of a deep 2.4-3