By Christine Salins.
Thanks to lockdown, baking is riding a wave of popularity around the world. The age-old craft has its roots in ancient tradition – even the ancient Egyptians were baking bread with yeast left over from brewing beer.
An oven, thought to be the world’s oldest, discovered in Croatia dates back a remarkable 6,500 years.
And do you know why money is often referred to as “dough” or “bread”? In medieval times, people who could afford to have a wood-burning stove (and the costly maintenance that went with it) baked bread.
In this way, they climbed higher up the social ladder, hence all the adages about money. It wasn’t until about the 19th century – when ingredient availability surged, and baking powder was introduced – that there was a real turning point in baking history.
Whether it be bread, pies, tarts, scones, cakes, pretzels, biscuits, brownies, cookies, macarons, souffles or even the famous Aussie pav, baking brings joy to so many people, whether it be the person mixing the dough (often very therapeutic!) or those of us treated to other people’s fine cooking.
Our recipe this week comes from Harris Farm Markets which have released some fabulous recipes to encourage people to get baking. The Chocolate and Plum Brownie here is deliciously different, with a little bit of plum sliced into the mix, and some optional dried plum on top.
Other enticing recipes are on the Harris Farm website, from Jalapeno Pretzel Rolls and Lime Pistachio Meringue Tart to a delicious Chocolate and Poached Pear Layered Pavlova and a very striking looking Vegan Upside Down Blood Orange Cake.
We love shopping at Harris Farm – it has three excellent outlets in Queensland, at West End, Clayfield and Surfers Paradise – and numerous outlets in Sydney. Parking is generally easy, prices are good, opening hours are extensive, and the quality and variety of fresh food, deli and gourmet items on offer is impressive.
Chocolate and Plum Brownie
200g dark cooking chocolate, melted
100g unsalted butter, melted
150g caster sugar
3 eggs, lightly whisked
50g almond meal
1 plum, cut into 1 cm slithers
2 dehydrated plums, cut into thirds (see note)
Cocoa for dusting
Preheat the oven to 160°C. Prepare a 20 cm cake tin and line with baking paper.
In a mixing bowl, combine the melted chocolate, butter and sugar. Whisk in the eggs, followed by the almond meal and the cut pieces of plum.
Pour into the prepared baking dish and if desired, top with dehydrated plums to decorate. Bake for 45 minutes or until cooked through.
Remove from oven and allow to cool completely before dusting and slicing. These brownies will keep, stored in the fridge for up to 5 days.
Note: To dehydrate plums: cut in half and place on a baking tray in a very low oven (110°C) overnight, or until they are dry.
Recipe created for Harris Farm Markets by Fiona Louise, of the Montague tree stonefruit.
