Ingredients

Method

• 150 g cake flour
• 50 g mesquite flour (or use ground almonds)
• 1 t baking powder
• ½ t bicarbonate of soda
• 2 free-range eggs
• 150 g brown sugar
• ¾ cup full-cream milk
• 100 g butter, melted
• 3 T brandy
For the syrup:
• ¾ cup cream
• 100 g brown sugar
• 50 g butter
• 2 T brandy
For the preserved quince:
• 2 quinces , peeled and sliced
• 2 cups water
• 200 g sugar
• 1 cinnamon stick
• 1 star anise
For the fior di latte gelato:
• 2 cup s full-cream milk
• 1 cup cream
• 120 g sugar
• 1 T honey
• 2 t glucose syrup
• 5 free-range egg yolks
• sea salt a pinch

Method

Ingredients

1. Preheat the oven to 180°C and grease a 20 x 30 cm baking dish. Whisk together the flours, baking powder and bicarbonate of soda.

2. In a separate bowl, beat the eggs and sugar until pale. Stir in the milk, melted butter and brandy, then fold into the dry ingredients. Pour into the dish and bake for 35–40 minutes, or until golden and cooked through.

3. While the pudding bakes, make the syrup. Heat the cream, sugar, butter and brandy in a saucepan until combined and glossy. Pour over the hot pudding as soon as it comes out of the oven so it soaks through evenly. Set aside.

4. To make thepreserved quince, combine the quince, water, sugar, cinnamon and star anise in
a saucepan. Bring to a simmer and cook gently for 45–60 minutes until tender and syrupy. Cool completely before serving.

5. To make the fior di latte gelato, heat the milk, cream, sugar, honey and glucose syrup in a saucepan until steaming but not boiling. In a separate bowl, whisk the egg yolks until pale, then slowly pour in a little of the hot milk mixture while whisking constantly. Return everything to the saucepan and cook over a low heat, stirring, until the custard thickens slightly and coats the back of a spoon (82–84°C).

6. Strain through a fine sieve, allow to cool to room temperature, then chill for at least 6 hours or overnight. Churn in an ice cream machine until softly set, then transfer to a container and freeze until firm.

7. Serve warm slices of the pudding with a scoop of fior di latte gelato and a spoonful of preserved quince. Drizzle a little of the quince syrup over the top to finish.

Cook’s note: Mesquite flour gives the pudding a nutty, almost coffee-like depth. If you can’t find it, use ground almonds and a touch of espresso powder instead.

Find more pudding recipes here

Production: Abigail Donnelly
Photographer: Jan Ras
Food Assistant: Bianca Jones