Kakadu plum and wat­tle­seed brownie

This na­tive plum is small, green, tart and makes a lovely jam that can be mar­bled into a rich and deca­dent brownie.

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 15 mins Cook­ing time 1 hour 10 mins Serves 18

250g pit­ted Kakadu plums

(see Cook’s tip)

½ cup caster su­gar

2 Tbsp lemon juice

125ml wa­ter

Melted but­ter, to grease, plus ex­tra

250g un­salted but­ter, chopped 300g dark choco­late, chopped 5 free-range egg yolks

½ cup brown su­gar 2 tsp ground wat­tle­seed 100g plain flour

¼ cup co­coa pow­der

½ tsp bi­car­bon­ate of soda

STEP 1 Com­bine Kakadu plums, caster su­gar, lemon juice and wa­ter in a medium saucepan over medium heat. Sim­mer for 30 min­utes, un­til thick­ened and jammy. Set aside to cool.

STEP 2 Pre­heat oven to 160°C fan­forced (180°C con­ven­tional). Grease a 27 x 17cm slice pan with melted but­ter, and line base and sides with bak­ing pa­per. Melt choco­late and ex­tra but­ter in a heat­proof bowl set over a saucepan of sim­mer­ing wa­ter. Re­move from heat.

STEP 3 Whisk in yolks, brown su­gar and wat­tle­seed. Sift in flour, co­coa and bi­car­bon­ate of soda, then stir un­til a smooth bat­ter forms.

STEP 4 Spoon bat­ter into pre­pared tin. Add Kakadu plum jam in dol­lops and mar­ble gen­tly with a knife. Bake for 35-40 min­utes, un­til firm to touch half­way be­tween the edges and the cen­tre of the pan. Cool in the pan, then cut into bars to serve.

WAT­TLE­SEED is great for bak­ing and goes beau­ti­fully with choco­late. Roasted and ground it has a nutty mild cof­fee flavour.

Kakadu plum and wat­tle­seed brownie

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