- 300 gm walnuts
- 8 eggs, separated
- 200 gm caster sugar
- Juice of 2 lemons
- Crème fraîche and wild fennel pollen or fennel seeds, to serve
- 2 small quince, peeled, cored and cut into thin wedges, trimmings reserved
- 300 gm raw sugar
- 1For poached quince, combine quince cores and trimmings, sugar and 500ml water in a saucepan and simmer over medium heat until a syrup forms (10-15 minutes). Strain, then return syrup to pan withquince wedges and poach over low-medium heat until tender (1525 minutes). Cool in syrup.
- 2Preheat oven to 180°C. Blend walnuts in a food processor or blender until very finely chopped, or pound with a mortar and pestle.
- 3Whisk egg yolks and sugar in a bowl until pale, then stir in walnut and lemon juice. Whisk eggwhites in a separate bowl just until soft peaks form, then fold into yolk mixture. Spoon batter into a lightly greased 25cm baking dish or four 15cm cast-iron skillets and top with poached quince. Bake until golden and a skewer inserted withdraws clean (30-35 minutes; see note). Top with crème fraîche and scatter with fennel pollen to serve.
Puddings are best baked in the oven, but can also be baked over the fire. Place on a rack above coals (not directly, or they'll burn) and cover with a lid. Shovel hot coals on top of lid and bake for 30-35 minutes.
Wine suggestion 2018 Manon "APQ" Cider, Adelaide Hills, South Australia. Wine suggestion by Forbes Appleby.
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