It’s a sobering thought
Overindulging in scrumptious quince pudding won’t give you a hangover
MY COLLEAGUES have decided to have a month off the drink.
This is no easy feat in the world of journalism, particularly when our office is just across the road from the pub.
When the discussion was going on, I chimed in and said that yes, I too would have some time off the drink.
A month seemed a little daunting, after all it’s just turned into proper red wine weather, so I committed to a fortnight.
We came up with some strategies to go about this. While one colleague felt perfectly capable of coming to the pub and just not drinking, another decided that each time we visited our local drinking hole, she would instead go to the gym. I nodded, agreeing this was an excellent way to avoid the temptation.
As the day continued however and the paper’s deadline loomed, I suddenly felt that committing to two weeks without a little drop to wind down might be too much.
So I scaled back my obligation to two weeks without getting drunk. That is, I could have a drink but would cut myself off before the tipsy giggles hit.
When one of the systems went down at work throwing a bit of a spanner into the production schedule, I downgraded again, this time committing to drinking just one bottle of wine, but while in bed in my pyjamas. I had some reasoning as to why this was a better alternative than drinking out at the pub, I am just not sure exactly what it was.
But in the end, I am glad to say I have made it a couple of days off the drink – thanks to this other indulgence.
It may not really be better for me. Perhaps I have just replaced one unhealthy coping mechanism with another, but I don’t think I’ll feel quite as bad in the morning after overindulging in this. Well until I try my pants on and they feel a little tighter anyway.
1 cup sifted self-raising flour 100g butter, melted and cooled ¾ cup milk ¾ cup caster sugar, plus extra egg
2 quinces, peeled and cut into chunks
1 cinnamon stick
1 vanilla bean pod Juice of one lemon
Place quince chunks (along with skin and core) into a saucepan and cover with water. Add sugar, lemon juice, cinnamon stick and vanilla bean pod and bring to the boil. Turn down heat so it is simmering and cook for three hours or until the quince turns a deep rose colour. Depending on how much you like cinnamon, you may want to remove the cinnamon stick. Preheat oven to 180 degrees. In a bowl, sift flour and sugar together. Make a well in the middle and add milk and egg. Beat until combined and add butter. Mix well. Remove skin, seeds, and vanilla pod from the saucepan. Spread quince pieces over the bottom of a pie dish. Slowly pour the batter over the top. Cook in 180 oven for about 25 minutes. Let sit in oven for a further 10 minutes. Serve warm.
Heat slices for 20 seconds in microwave before serving if you have
allowed to cool.