Pumpkin Damper

Lunchtime get togethers are a great time for a casual meal and catchup.  Often these meals are quiche or cold meats with salad and in colder weather a nice pot of soup.  More often than not the meal is accompanied by some form of bread or scones.   My favourite has always been Raewyns Flatbread  or finishing the meal with some sweet spicy Pinwheel scones.

Yesterday we had my cousin Sarah and her son Jave  over in the morning as Jave mowed the lawns for my may who is still not walking on his injured foot.  So with Myself, Rob, Dianne and Dylan – Lunch for 6 will be required.  What to make for lunch??? What is in the pantry, fridge and freezer???  Saturday or Sunday is when we usually restock the larder therefore Saturday lunch is often a clean up of the bits and pieces.   Friday night I did a quick inventory of supplies and came up with a finger food menu….

  • Corn Chips with Guacamole and an Onion Dip
  • BBQ morsels with dipping sauces
    • Crispy skinned Quail Breasts
    • Breaded Chicken strips
    • Garlic Prawns
    • Beef Sausage rings
  • Pumpkin Damper

Why the Damper, you might ask.  While tidying up the recipe heap in my kitchen last week I came across the recipe for a Pumpkin Damper and thought “I must try that” – there was a wedge of pumpkin on hand, so it needed to be on the menu.

Pumpkin Damper
Pumpkin Damper
  • 300 grams pumpkin Steamed until soft
  • I Egg – beaten
  • ¼ Cup Milk
  • ¼ Cup of Grated Cheese
  • ¼ Cup fresh Herbs – Chopped
  • 3 Cups Self raising flour
  • 1 teaspoon Salt
  • 2 Tablespoons Butter
  1. Heat Oven to 190ºC
  2. Mash pumpkin then stir in milk and egg
  3. Mix cheese and herbs into pumpkin mix then set aside
  4. In a large bowl, combine Flour and Salt
  5. Add butter and rub in with fingertips until mixture is crumbly
  6. Add pumpkin mixture and stir with a flat knife to combine the wet and dry.  This can also be done with the breadhook on your kenwood.
  7. Kneed Gently until almost smooth.
  8. Pat out into a 20cm (8 inch) circle on a lightly greased tray
  9. Use a sharp knife to score the top into 8 or 12 wedges
  10. Brush with olive oil and sprinkle top with dried hers and / or salt
  11. Bake for 30 – 35 minutes.

I know – looks like lots of steps….but its really, really easy. We served this warm  with some Butter (Mainland from NZ) and really enjoyed it.  The few leftover bits will be toasted with our scrambled eggs for breakfast.

Variations  – thinking of trying this with Kumara (sweet potato) instead of the pumpkin.

Advertisements

Thank you for visiting - please leave a comment.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s