Instructions

1. 1
   Scald quinces until tender.
2. 2
   Skin them and scrape the pulp into a mixing bowl.
3. 3
   Blend the pulp with sugar until very sweet. Add ginger and cinnamon to taste.
4. 4
   Combine the cream and eggs. Stir this into the quince pulp until thick.
5. 5
   Butter a pudding-pan or other baking dish. Pour in the quince-cream mixture.
6. 6
   Bake until firm but still slightly wobbly in the centre. Remove from oven and leave till set.