3 eggs

120 ml cream

120 g sugar

1 teaspoon vanilla essence

70 g plain flour, sifted

25 g softened butter

2 poached quinces, diced in 2.5 cm pieces

75 ml brandy

50 g flaked almonds

icing sugar

Beat the eggs, cream and sugar together in a bowl. Add the flour and beat with a wooden spoon for about 1 minute. Set aside to rest for 1 hour at room temperature.

Preheat the oven to 220C and butter an oval, 2-litre ovenproof dish. Spread the quince evenly over the base of the dish, and then spoon over the brandy. Pour over the batter and place on the top shelf of the oven. Bake for 15 minutes, then sprinkle with the almonds and bake for another 10-15 minutes, or until golden brown. Dust with the icing sugar and serve immediately.

Serves 6.

5 January 2004