Apple and Quince with Citrus Sponge

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6

Lovely and light with the rich, bold flavours of autumn, this pudding is reminiscent of country kitchens filled with the aromas of delicious baking.

700g quinces, peeled, cored and diced

600g apples, peeled, cored and diced

2 teaspoons cornflour

½ cup sugar

½ cup water

juice of 1 orange

juice of ½ lemon

Vanilla Ice Cream, to serve

For the Sponge

1 egg

¾ cup sugar

juice and finely grated rind of 1 orange

juice and finely grated rind of 1 lemon

½ cup milk, approximately

1½ cups self-raising flour

80g butter, melted

Place the quinces and apples into the slow cooker. Add the cornflour and sugar and mix through, then pour in the water, orange and lemon juice and stir to combine.

To make the sponge, whisk the egg, sugar and rinds together until well combined. Combine the orange and lemon juice then top up with enough milk to make ¾ cup of liquid. Pour onto the egg mixture but do not stir yet. Add the flour and butter and now whisk the mixture until smooth. Spoon evenly over the top of the fruit.

Cook on High for 3 hours or until the sponge is cooked (test with a metal skewer — if it comes out clean when inserted into the centre, the sponge is cooked). Serve the sponge warm with Vanilla Ice Cream.