Oooops - I seriously thought I designed this recipe last year. Nope it was the year before, 2018!!!! It has been at the back of my mind to get this recipe (& my other quince pudding recipes) on the website but I didn't think it had been that long. Anyway, better late than never :). 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

  

Ingredients

Crumble topping

50 g Bakers' Magic Gluten free flour

 50 g Brown sugar

50 g Butter (finely chopped)

50 g Buckwheat flakes

 

Filling

300 g Quince puree

215 g Rhubarb (or more depending on taste preference)

50 g Honey

 

 

Method 

Turn oven on to 170^oC (fan forced). 

Wash the rhubarb & cut the stems into approximately 5 cm pieces. 

Put quince puree, cut rhubarb and honey into a medium sized saucepan. Boil the mix, with stirring, for approximately 8 mins. 

Taste the quince & rhubarb mix. If it is too tart add in a little more honey.

Use a food processor (easiest way but it can be done by hand) to mix together the flour, sugar & butter until the mix is like breadcrumbs. Don't over mix it. If you do, cool the mix, then chop up the dough with a knife. 

Stir in the buckwheat flakes.

Transfer the quince & rhubarb mix to a baking dish or dishes. I used 4 individual 250 ml glass dishes. 

Sprinkle the crumble topping on top of the filling. 

Transfer dish or dishes to the oven and bake for 20 - 35 mins. The length of time will depend on the size of the dish and how warm the filling was before it went into the oven.

Serve with cream and/or ice cream.

Simply enjoy!