Sticky pumpkin and arrope puddings with quince

Serves 6 Desserts and puddings

07Orchardbook Arropepud



  • 2 large quinces, peeled, cored and halved lengthways
  • 100g sugar
  • 3tbsp honey
  • juice ½ lemon

For the arrope

  • 2 litres pressed red grape juice(not from concentrate)

For the puddings

  • 50g butter, at room temperature,plus extra for greasing
  • 75g soft brown sugar
  • 1 egg, beaten
  • 100g arrope, plus extra fordrizzling (see above)
  • 125g cooked pumpkin, mashed
  • 125g self-raising flour
  • ½tsp mixed spice
  • ¼tsp bicarbonate of soda
  • 50ml whole milk
  • 3 large figs, halved
  • 300g red grapes, on their stalks
  • 1 quince poached in sugar syrup
  • large sterilised glass jar, 6 small dariole moulds


To make the poached quince, tip the fruit into a medium-sized pan and cover with 750ml water. Stir in the sugar, honey and lemon juice, then bring to a simmer. Keep on the heat for 60-90 minutes, or until the quinces and syrup have turned pink.

Leave to cool and transfer, with the syrup, into a large sterilised jar. For the arrope, bring the grape juice to the boil, then reduce by approximately 80%, leaving about 250ml of thick, sticky syrup. Be careful that the liquid temperature doesn’t rise above 110C/230F when nearing the end of the process; it quickly becomes toffee if it gets too hot. Set aside to cool. Preheat the oven to 180C/350F/Gas 4 and butter 6 small dariole moulds.

Whisk the sugar and butter together until slightly creamy, then add the egg. Continue whisking until pale and fluffy, then beat in the arrope and pumpkin. In a separate bowl, mix together the flour, spice, bicarbonate of soda and a pinch of salt, then fold into the wet mix along with the milk – be careful not to overbeat the batter. Spoon the mixture into the moulds, leaving a 1cm gap between the batter level and rim. Sit spaced apart on a baking tray, then arrange the figs and grapes around the moulds.

Bake for 20-25 minutes until the puddings are risen and firm and the fruit is bubbling. Leave to cool for a few minutes. Use a melon baller to scoop out balls of quince, then plate up with the warm puddings, roasted fruit and a drizzle of arrope.

Recipes and photographs taken from The Orchard Cook: Recipes from Tree to Table by Stuart Ovenden (Clearview Books, £25).
07Orchardbook Arropepud
Recipes and photographs taken from The Orchard Cook: Recipes from Tree to Table by Stuart Ovenden (Clearview Books, £25).


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