The quinces didn’t fruit last year (bad weather again!) so it’s been a long wait for these. They don’t look very yummy when you cut them open – dry and woody.
Poached, they soften and their fragrance wafts mouth-wateringly through the kitchen. I make this cake, topped with quince and blueberries. Eat as cake the first day, and pudding the second day, with syrup from the poaching and maybe cream or real custard if you are hungry. Yum
It is mostly based on a recipe from Haalo, but with added lemon and a lighter cereal topping instead of the crumble.