300 gmwalnuts
8 eggs,separated
200 gmcastersugar
Juiceof2 lemons
Crèmefraîcheandwild
fennelpollenorfennel
seeds,toserve
POACHEDQUINCE
2 smallquince,peeled,cored
andcutintothinwedges,
trimmingsreserved
300 gm raw sugar
3 Whiskeggyolksandsugar
ina bowluntilpale,thenstirin
walnutandlemonjuice.Whisk
eggwhitesina separatebowl
justuntilsoftpeaksform,then
foldintoyolkmixture.Spoon
batterintoa lightlygreased
25cmbakingdishorfour15cm
cast-ironskilletsandtopwith
poachedquince.Bakeuntil
goldenanda skewerinserted
withdrawsclean(30-35minutes;
seenote).Topwithcrème
fraîcheandscatterwith
fennelpollentoserve.
NotePuddingsarebestbaked
intheoven,butcanalsobe
bakedoverthefire.Placeon
a rackabovecoals(notdirectly,
orthey’llburn)andcoverwith
a lid.Shovelhotcoalsontopof
lidandbakefor30-35minutes.
Winesuggestion 2018 Manon
“APQ”Cider,Adelaide Hills,
South Australia●Walnutpuddingwith quince
andfennelpollen
SERVES4-6// PREPTIME 15 MINS// COOK1 HR
“I havetobehonest,thisis a puddingrecipethatI’vestolen
fromfriends,I loveit thatmuch,”saysGregory.“It’sequally
greatwithquince,apple,pear,persimmon, rhubarb or any
other autumn or winter fruit.”
1 Forpoachedquince,combine
quincecoresandtrimmings,
sugarand500mlwaterin
a saucepanandsimmerover
mediumheatuntila syrup
forms(10-15minutes).Strain,
thenreturnsyruptopanwith
quincewedgesandpoachover
low-mediumheatuntiltender
(15-25minutes).Coolin syrup.
2 Preheatovento180°C.
Blendwalnutsina food
processororblenderuntil
veryfinelychopped,orpound
with a mortar and pestle.