Gubinge, also known as Kakadu plum, is packed with nutrition, it's delicious and I loved learning about something I'd never seen before.
- 500 g Gubinge (Kakadu plum)
- 250 g sugar
- 2 star anise
- 50 ml water
- zest and juice of 1 lime
- 500 g plain flour, plus extra for dusting
- 15 g baking powder
- 100 g caster sugar
- 100 g salted butter, diced
- 250 ml milk
- 1 medium free-range egg, lightly beaten
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For the jam, place ingredients in the saucepan and bring to boil. Simmer for 30 minutes, stirring occasionally. Take off the stove and allow to cool slightly. Pass through a big sieve, or colander, with the back of a wooden spoon, separating the flesh from the seed.
For the scones, sift the flour, baking powder and sugar into a bowl. Using just your fingertips, rub the butter into the flour until it is no longer visible. Add the milk and mix well. Once it starts to come together, turn out on to a lightly floured surface and knead gently until it forms a smooth, soft dough. Preheat the oven to 200°C. Roll the dough out on a lightly floured surface to 2.5 cm thick and cut into rounds with a 5cm cutter. Place on a baking tray lined with baking paper. Brush the tops of the scones twice with the beaten egg. Bake for approximately 15 minutes.