Recipes — Wattleseed (pure herb)

These Impossible Puddings are more magical than impossible! They separate into three layers while baking: a sweet base. smooth custard filling and a coconut topping and flavoured with delightful, fragrant Lemon Myrtle. This is bound to become a family favourite. You can change the flavour - try Anisata for a gorgeous aniseed flavour or Wattleseed for a nutty flavour 70g (1/2 cup) plain flour 200g (1 cup) caster sugar 90g (1 cup) desiccated coconut 4 eggs, lightly whisked 2 tsp Lemon Myrtle 125g butter, melted 500ml (2 cups) milk Poached fruit such as peaches or nectarines, or berries, or stewed...

Who doesn't love pancakes! If there ever was a crowd pleaser, pancakes are up there with the best. And Wattleseed Buttermilk Pancakes are even better - truly, would we lie to you? The wattleseed adds a delicious flavour and the buttermilk makes the texture so light . And you can make them any size or shape you want and add any topping you like. We've gone for caramalised banana topping !   2 cups plain flour 2 teaspoons baking powder ¼ teaspoon salt 1 tablespoon sugar, optional 2 eggs 1 ½ to 2 cups buttermilk 1 tablespoon wattleseed, added to 1 tablespoon boiling water and cooled...

This is a lovely soft meringue version of a traditional pavlova that can be rolled around a luscious filling. Soft Wattleseed Pavlova 250g egg whites ( approx 6 large eggs) pinch salt 375 g sugar  2 teaspoons wattleseed 1 tablespoon boiling water 2 teaspoons white vinegar 2 teaspoons cornflour Wattleseed and Honey Cream 300ml cream 2 teaspoons wattleseed 1 tablespoon boiling water 1 tablespoon (or to taste) honey Fruits - we used peaches and strawberries    Preheat the oven to 160C. Pour the tablespoon boiling water over the2 teaspoons of Wattleseed and allow to infuse and cool to room temperature....

This is  truly a Grandma's recipe and as she was a Scot we know it's a good one. And Grandma always taught us to mix the dough together with a knife - we suspect this doesn't activate the gluten as much as other methods, so we have always done this and they always turn out with a lovely texture. 225g plain flour 1 teaspoon baking powder pinch salt 25-30g unsalted butter  150ml sour cream 1 beaten egg 2 teaspoons (8g) roasted and ground Wattleseed 1 tablespoon boiling water   Preheat the oven to 200C and prepare a baking tray lined...