Spiced quince and ginger upside-down cake with caramel custard recipe | delicious. magazine

Ingredients

• 1 lemon for squeezing
• About 1kg quinces (about 4 medium)
• 175g caster sugar
• 175g unsalted butter, plus extra to grease
• 100g plain flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp freshly grated nutmeg
• ¼ tsp salt
• 25g light muscovado sugar
• 25g dark muscovado sugar
• Finely grated zest 1 large orange
• 3 large free-range eggs
• 125g golden syrup
• 25g piece fresh ginger, finely grated
• 1 tsp vanilla bean paste or extract
• 1 tsp bicarbonate of soda
• For the caramel custard
• 250g caster sugar
• 250ml double cream
• 250ml whole milk
• 6 large free-range egg yolks
• 1 tbsp dark rum (optional)