Small, green and distinctly tart, it makes a lovely jam that can be marbled into a rich and decadent brownie.
If you can’t get hold of Kakadu plums, then simply use your favourite jam instead for this recipe.
Ingredients
Method
Combine the Kakadu plums, with the lemon juice and caster sugar in a medium saucepan with ½ cup water and set over a moderate heat. Simmer for 30 minutes, until thickened and jammy. Set aside to cool.
Preheat oven to 160C. Melt the chocolate and butter gently in a heatproof bowl set over a saucepan of simmering water. Stir until well mixed, then set aside to cool for 15 minutes. Whisk in the yolks, brown sugar and wattleseed. Sift the flour, cocoa and bicarbonate of soda, then stir into batter until smooth.
Spoon the batter into a lined 27cm x 17cm slice pan. Add the 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.
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