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“This recipe is like golden syrup dumplings, but with quince syrup! So if you have a quince tree (with no idea how to use the fruit) get into these! They are fantastic! I'd never heard of quince before living in a house with a tree that produced masses of fruit that were going to waste until finding this recipe in one of my favorite cookbooks : Charmaine Solomon's Complete Vegetarian Cookbook. Tips: Make it easier to peel quince by rinsing under water and rubbing the natural fur off the fruit beforehand. The syrup part of this dish can be prepared a day before, as it is the most lengthy part of the process.”
4hrs 30mins

Ingredients Nutrition


  1. SYRUP :
  2. Carefully peel and core the quinces you have quartered.
  3. Put the sugar into the water in a heavy based saucepan & boil until sugar dissolves.
  4. Add quince, stir, cover and return to the boil.
  5. Simmer for 2-3 hrs or until quince has turned a deep red wine colour.
  6. DUMPLINGS (make just prior to serving) :
  7. Sift the flour and icing sugar together in a bowl a rub in the butter.
  8. Combine the egg, milk and lemon juice and add this to the flour and butter mix.
  9. Mix to form a thick batter of dropping consistency.
  10. Gently remove quince pieces from the syrup and drain using a slotted spoon (this is easiest if the syrup is warm or hot) and set them aside in a bowl.
  11. Add a little water so there is enough liquid for the dumplings to float.
  12. Drop balls of batter in the syrup leaving enough room for expansion between each of them. Cover and simmer for 8 minutes or until fluffy and well risen (twice or more x their original size). Test with a wooden skewer.
  13. Lift them out and put a few more balls in to cook.
  14. Serve with the quince and syrup and you can add cream, ice-cream or custard over the top, or all 3 if you like!

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