1 Tsp Cinnamon powder
300 ml Cream
2-3 Egg Yolks
1 Tsp Ginger
Wash the Quince and peel off the skin with a Potato Peeler. Cut into small pieces and grate in a food processor. Add the Sugar, mix well and boil in 1 cup of Water over medium heat. Add the Cinnamon Powder and Ginger and mix well.
While the mixture is boiling, add the Egg Yolks to the Cream, beat well to make a custard. Pour and mix the Custard well into the Quince mixture.
When done, either use Butter or Cooking Oil Spray to `butter’ a pudding pan. Pour the entire
mixture into the `buttered’ dish and bake for about 30-45 minutes at 150o to 200o Check that the Pudding is baked and the middle is not hard.
When done, remove from oven and garnish with some Cherries. Enjoy.