Pumpkin damper

    45 min

    Damper is best served hot with butter. It can be frozen for up to 1 month. To reheat, wrap in foil while frozen, bake in a moderate oven for about 30 minutes.


    Sussex, England, UK
    1 person made this

    Makes: 1 loaf

    • 375g pumpkin, peeled and chopped
    • 1 egg, lightly beaten
    • 60ml milk
    • 375g self-raising flour
    • 1/4 teaspoon ground cinnamon
    • 60g butter
    • 50g caster sugar
    • 30g chopped pecan nuts
    • 40g chopped raisins
    • 1 tablespoon milk
    • 1 tablespoon caster sugar

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 190 / Gas 5.
    2. Boil, steam or microwave pumpkin until lender, then drain.
    3. Sieve pumpkin and let cool. Stir egg and milk into pumpkin. Sift flour and cinnamon into bowl and rub in the butter. Add sugar, the chopped pecan nuts and raisins. Stir in pumpkin mixture. Knead on lightly floured surface until smooth.
    4. Place dough onto a greased oven tray and press out with your fingers to a circle about 2cm thick. Brush with 1 tablespoon milk, sprinkle with 1 tablespoon sugar. Mark into 8 wedges, cutting into dough about 1cm deep.
    5. Bake in preheated oven for about 30 minutes or until golden brown, and the damper sounds hollow when tapped lightly with fingers.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)