Quandongs really are a wonderful fruit and I am so pleased I have an enormous bag of the dried variety to play around with. This was the first time I have tried rehydrating them and while the flavour was still fabulous, it was a little more subdued.
I decided to pair the quandongs with strawberries and was pleased to discover that they are a really lovely combination. The sponge topping was very simple, but if you are using a deeper dish with less width as I did, the cooking time will be much longer than what is recommended.
We are in the middle of about a million fabulous projects right now but I am also feeling supremely guilty for having slowed this challenge to only one recipe per month. I calculated my finish time based on this pace, realised the challenge would take more than thirty years to complete and promptly pulled The Cook's Companion off the shelf and searched for a recipe to make immediately.
We are in the middle of about a million fabulous projects right now but I am also feeling supremely guilty for having slowed this challenge to only one recipe per month. I calculated my finish time based on this pace, realised the challenge would take more than thirty years to complete and promptly pulled The Cook's Companion off the shelf and searched for a recipe to make immediately.
Feeling industrious, I also made two batches of ice-cream to serve with the pudding; one vanilla and one wattleseed which is pictured above in the shape of a slightly sad and melted scoop, suffering under the bright lights of our dining room. Even slightly melted, it paired beautifully with the pudding.
So there it is - the first recipe for May and completed only two days in. Hopefully more to come soon!
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