Davidson Plum Jam (or substitute for My Dilly Bag rainforest conserve)
Ingredients
- 400 g deseeded davidson plums
- 350 g sugar
- 1 lemon, juiced
- 1/4 vanilla pod, cut in half lengthways
Instructions
Start off by washing your plums and then cutting them in half and removing the two seeds in the middle. Place them into a non reactive pot. Weigh the plums and add equal parts sugar.
Add the lemon juice and vanilla pod and heat the mixture over a moderate heat. Stir occasionally until the sugar dissolves. Bring to a light rolling boil and allow to simmer for an hour or until the mixture has slightly thickened.
Test the mixture by putting a small amount on a saucer and place in the freezer for a minute to see if it sets.
Once the mixture is ready, pour out into to jars. Put the lids on immediately and allow to cool before storing.
Lemonade Cream Scones
Ingredients:
- 3 cups self-raising flour
- 1 cup cold lemonade (any sweet lemon-flavored soda)
- 1 cup thickened cream
- Pinch of salt
- 10 grams lemon myrtle flakes
- ½ tsp vanilla extract
- Extra flour for dusting
Instructions:
- 1. Preheat your oven to 200°C (400°F).
- Line a baking tray with baking paper.
2. Mix the Dough
- In a large bowl, sift the self-raising flour, lemon myrtle flakes and add a pinch of salt.
- Pour in the lemonade, vanilla and cream.
- Gently mix with a butter knife or spatula until just combined (don’t overmix, or the scones will be tough). Leave for 20 minutes to raise in bowl
3. Shape the Scones
- Lightly dust a clean surface with flour.
- Turn the dough out and gently pat it to about 2 cm thick.
- Use a round cutter (or a glass) to cut out scones.
- Place them close together on the lined baking tray.
4. Bake
- Bake for 12-15 minutes or until golden brown.
5. Serve
-
Best served warm with butter, jam, and cream.
Wattleseed Cream
Ingredients:
- 1 large carton (600ml) thickened cream
- 1 tbsp wattleseed (ground)
- 1 tbsp icing sugar
- 1 tsp vanilla essence
Method:
Whip all ingredients together until soft peaks form.
Serve and enjoy!
