Quandong

Quandong Pudding
Adapted from A Taste of the Bush

A bush tucker version of the quintessential self-saucing sponge pudding with native Australian peach, quandong.

1/2 c dried quandong (40 g)
1 c fresh red grape juice
225 g sugar
150 g butter
2 eggs, beaten
150 g SR flour, sifted
1 t ground lemon myrtle, optional

1. Soak the quandong in grape juice until double in size or overnight
2. Drain the quandong.
3. Bring the grape juice to boil.
4. Add 50 g of the sugar. Boil until syrupy.
5. Add the quandong and boil for 5 minutes.
6. Place quandong and syrup in the bottom of 4 ramekins.
7. Make a cake batter by creaming the butter with remaining sugar. Slowly add the eggs. Fold in flour.
8. Pour batter over the quandong in the ramekins.
9. Bake at 180 degrees Celsius for 30-40 minutes.

Serve with fresh cream.





Quandong and Grape Clafoutis (pronounced klah-foo-tee)
Adapted from Cherry Clafoutis recipe by Joanne Harris & Fran Warde, The French Kitchen

A classic French dessert of soft custard like pudding loaded with delicious juicy fruit.

250 g red grapes
60 g sugar
20 g dried quandong
10 g butter, melted
2 eggs
1 t vanilla
200 mL milk
85 g flour, sifted
icing for dusting
1 t cornstarch

1. Mash 200 g of the grapes. Microwave for 2 minutes. Strain the juice. Discard the pulp.
2. Add half the sugar to the juice.
3. Soak quandong in the grape juice until double. Microwave for 2 minutes. Drain. Reserve the juice.
4. Cut remaining grapes in half. Remove pits.
5. Grease a shallow dish with the butter.
6. Place the fruit in a neat layer in the buttered dish.
7. Whisk the eggs, with remaining sugar and milk.
8. Add the mixture to the flour and mix to a smooth batter.
9. Pour batter over the fruit.
10. Bake at 180 degrees Celsius for 40 minutes until the custard batter is firm and golden.
11. Sprinkle with icing.



To make sauce, add water (or more grape juice) to the reserved juice to make 1 cup. Add cornstarch. Microwave for 2 minutes. Serve the clafoutis immediately while well risen, with the grape juice sauce.