For all of you not on a diet this January, then this is the perfect winter warmer that won't break the bank.
Tart, crunchy quinces are everywhere at the moment (we bought these lovelies from our local Real Foods), so make the most of them in different ways, like in a rich and sweet brioche pudding with blueberries and tablet.
6 brioche buns - 1 small quince - 200g blueberries - 120g tablet - 250ml whipped double - 1 lemon (zest) - 100ml whole milk - 3 eggs - 1 tsp almond extract - golden caster sugar
Firstly, put together the dry ingredients by breaking up the buns in to medium sized chunks and putting them in a bowl with the blueberries and chopped tablet.
Whip the double cream in to stiff peaks with the zest and juice of 1 lemon, use three quarters in the batter mix, and leave the remaining quarter to dollop on top once cooked.
Whisk the whole milk, eggs and almond extract in to the cream until smooth, add your dry ingredients (making sure that the brioche adsorbs as much of the batter as possible), then pour in to a cake tin/baking tray.
Cut the quince in to thin slices and nestle in the mix, skin side up. Push these in quite far as it will ensure that the fruit is cooked enough upon serving.
Finally scatter with golden caster sugar to create a crunchy top, and bake in the oven at gas mark 6/200c for 30 minutes.