22 May 2006

Pumpkin Damper

Yesterday we were treated to very tasty Pumpkin Damper. Normally damper can be a bit dry, but this recipe using pumpkin results in a delightful treat. And the best thing? You can't even taste the pumpkin!

375 gm (13 oz) Pumpkin (skinned and cubed)
1 egg lightly beaten
1/4 cup milk
1/4 cup sugar
2.5 cups Self Raising Flour
1/4 teaspoon cinnamon
1 pinch of salt
3 tblspn Butter
1 cup sultanas (or raisins, chopped apricots)

Nuke (microwave) or cook pumpkin and mash. Let cool.
Stir in the egg, milk and sugar.
Sift flour, cinnamon and salt into a bowl.
Rub butter in to flour (although Lana just threw it in with the pumpkin mix and it still worked)
Add fruit and pumpkin mix.
Make sure it mixes really well as it will be too sticky to knead. Press onto a cooking tray about an inch (2 cm) thick. Brush with milk and sprinkle with sugar. You can even be creative and mark it with lines or pictures.

Bake at 200C (400F) for about 20 - 25 minutes until Golden Brown.
It should sound hollow when tapped.
Serve hot or cold. Especially nice with butter!


Therese said...

Hi David,

I made this damper yesterday. It is a huge hit. I think it will become a part of my regular cooking. I posted a link on my blog to it too.

DavidofOz said...

We love it too! At the moment we are eyeing a number of very large pumpkins growing in our garden.