Spiced quince and ginger upside-down cake with caramel custard recipe
When caramelised quinces are paired with a spicy sponge and caramel custard you know you've got a winning recipe.
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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
- 250g caster sugar
- 250ml double cream
- 250ml whole milk
- 6 large free-range egg yolks
- 1 tbsp dark rum (optional)
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