Australian Gourmet Traveller - (07)July 2019 (1)

Quinceand

lemonpudding

JACLYNKOLUDROVIC,ICEBERGS

DININGROOM& BAR

“Myultimatego-tosweetrecipein

winterwhenI needsomecomfort

is a quinceandlemonpudding,

preferablywithMeyerlemon,”

says Jaclyn Koludrovic.

Cover4 peeledandquartered

quinceinsugarsyrup(equalparts

watertosugar)ina bakingdish,

adda fewsavouryspiceslikejuniper

berriesandcardamom, andbake

at150°Cuntilpink(3hours).Beat

60gmsoftbutterwith120gmcaster

sugar,a pinchofsaltandthezest

of2 lemons. Separate3 eggs, and

beatin yolks,oneata time,untilpale.

Add60mllemonjuiceandbeatto

combine.Transfertoa largebowl.In

batches,fold50gmsiftedself-raising

flourintothebatter,alternatingwith

230mlmilk. Whiskeggwhitesto

stiffpeaks,thenfoldintobatter.

Drainquince,placein a bakingdish,

thentopwithbatter.Placedishin a

roastingpanhalf-filledwithhotwater

andbakeat200°Cuntilgoldenand

set (22 minutes). Serve immediately.

Short

order

RANS

MILAN

TEA

TOWEL

FROM

PETER’S

OF

KENSINGTON.

BOWL

(WITH

ICING SUGAR) FROM THE LOST + FOUND

DEPARTMENT. ALL OTHER PROPS STYLIST’S OWN. STOCKISTS P152.

GOURMET TRAVELLER 57