Pumpkins are ripening in gardens now, if not, gardeners have picked them, and are cutting them up for use.
This handy, quick and rustic damper recipe is good for mopping up casserole juices, for dipping in soups, or just because with a spread of butter or cream cheese.
If you don't have pumpkin ready, mashed potato works just as well.
1 cup mashed pumpkin
3 cups self-raising flour
3 teaspoons margarine
2 tablespoons dried herbs
1/4 teaspoon salt
1/2 cup milk
Preheat oven to 220C.
In a bowl, add flour, salt, pepper and herbs.
(optional extras here could be 1 teaspoon of cumin for a pumpkin damper, or 1 tspn paprika for a potato damper)
Rub margarine into flour.
Mix the pumpkin with the milk, then add to the flour until a soft dough forms.
Place the dough onto a greased tray and press into a 25 cm round. Cut the round into 8 segments, 2cm deep.
(you could sprinkle the top here with pepita seeds or sesame seeds if you like)
Bake for 10 minutes, then reduce the heat to 180C for 20-30 minutes.
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