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.
Pumpkin Damper
1 cup mashed pumpkin
3 cups self-raising flour
3 teaspoons margarine
2 tablespoons dried herbs
1/4 teaspoon salt
pepper
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.
Thanks for posting this Alicia. I was looking for pumpkin recipes the other day :)!
ReplyDeleteWow that looks stunning.
ReplyDeleteI love cold weather comfort food!!
Yum, that looks awesome!
ReplyDeleteThat looks so yummy!!!
ReplyDelete