Davidson’s Plum

Davidsons Plum Cacao Cake

2 cups white sugar
1 ¾ cups SR flour
¾ cup cacao powder
1 ½ teaspoons bicarb soda
1 teaspoon Tasman Sea Salt
2 large eggs
1 cup oat milk
½ cup macadamia oil
2 teaspoons vanilla extract
10gm Davidsons Plum Powder
1 cup boiling water

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 22cm round baking pans.

Stir sugar, flour, cacao, bicarb soda, Davidsons Plum Powder and salt together in a large bowl.

Add eggs, milk, oil and vanilla; mix for 2 minutes on medium speed with an electric mixer.

Stir in the boiling water. The batter will be thin.

Pour evenly into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the centre comes out clean, about 30 to 35 minutes. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Taste Australia Bush Food Shop sells powder (whole fruit including the seed which has been dried and ground).

The powder is simply fabulous in biscuits, cakes, muffins. The whole fruit can be cooked into jams, syrups.

Davidsons Plum Sauce is perfect to accompany turkey or duck

500g Davidson plums, washed and quartered
300g caster sugar
1 star anise
Cinnamon stick
¾ glass of red wine
¾ cup of water
1/2 tblspn butter
pinch of salt

Put the plums into a saucepan with the water, sugar, cinnamon stick, wine and star anise. Simmer on the lowest heat for about an hour until the plums have completely disintegrated. Push through a sieve, and discard the skins, seeds and any pulp. Put the liquid back into the saucepan and reduce by half until thickened. Add salt to taste and butter, stir then pour into a jug.

Of course if you’re opting for easy entertaining then we have Davidsons Plum Chilli Sauce for sale here – http://www.bushfoodshop.com.au/davidsons-plum-chilli-sauce/

Davidsons Plum Marshmallow – combine 1/4 cup each of icing sugar and cornflour with 15gm Davidsons Plum Powder for dusting mix and set aside.

Place 3 packets unflavoured gelatin and half cup ice cold water in a mixer bowl. In a saucepan heat half cup water, 340gm granulated sugar, 1 cup corn syrup and qtr tspn salt. Cover. Cook 3 to 4 mins. Uncover and continue cooking until temp reaches 129C (7 to 8 mins). Remove from heat. Slowly add sugar syrup to gelatin with mixer on slow. When all syrup is used, increase mixer speed to high for 12 to 15 mins until mix is thick and lukewarm, then add 15gm Davidsons Plum Powder, beat until all combined. Spray a metal baking pan with non stick cooking oil and then coat with dusting mix.

Spread marshmallow mix into pan and dust with remaining dusting mix. Set aside for min of 4 hours before slicing and serving.

Gluten Free Davidsons Plum Shortbread

Combine a cup of rice flour, half cup tapioca flour, half cup icing sugar, half teaspoon salt, 3 Tablespoons Davidsons Plum Powder. Add one egg and half cup olive oil. Combine well.

Roll in to balls and place on a baking paper lined tray. Flatten with the back of a fork. Into a 180C oven for 20 minutes.

Davidsons Plum Shortbread –

Cream 250gm butter, half cup sugar and 2 Tbspn Davidsons Plum Powder. Mix in 2.5 cups plain flour and half cup rice flour. Spread mix onto baking tray 1cm thickness. Cover with greaseproof paper. Bake moderate oven 30 mins. Slice into fingers while still hot.

Davidsons Plum & Ginger Sauce –

Combine 110gm sugar with 125ml water. Bring to boil.
Reduce heat. Simmer 5 mins.
Add 7cm julienned ginger, 80 ml brown rice vinegar, 2 Tbspns Tamari and 10gm Davidsons Plum Powder.
Simmer for 5 mins.

Serve with deep fried tofu and greens

Davidson Plum Paste (The Cook & the Chef)

Ingredients

¼ cup water
885gm Davidson Plum puree
885g sugar
2 teaspoons aniseed myrtle
1 tablespoon lemon juice

Puree plums in blender or food processor. In a large heavy pot, pour in the water & plums. Stir in the sugar, then the aniseed myrtle and the lemon juice.

Cook on a high heat, stirring continually, for about 20 min. It’s ready when it’s just short of being toffee.

Pour into a shallow dish. Allow to cool & set. This keeps if well sealed.

Serve spoonfuls of paste with strong sharp cheese & walnut toast.

Davidson’s Plum Chutney
Ingredients:

500g red onions, sliced
1 garlic clove
butter for frying
200g Davidsons plums, de-seeded and chopped
200g brown sugar
100g sultanas
100ml dry white wine
100ml white wine vinegar
a pinch of Munducklin curry powder
1 clove

Method:

Sweat the onions and chopped garlic in a little butter until transparent. Add the remaining ingredients and boil for 1 to 2 hours or until thick stirring occasionally.

Davidsons Plum & Camel Milk Sorbet

Super easy to make, perfect for a hot Aussie summer, 100% Australian ingredients

One cup of Simple Syrup (1 cup of sugar dissolved in one cup of water), 400ml Australian Camel Milk (fresh or add 40gm of freeze dried camel milk powder to 400ml of hot water) plus 25gm Freeze Dried Davidsons Plum Powder.

Mix well and then allow to cool before pouring into moulds and popping in the freezer!