Name: Gluten-free pumpkin damper
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: Little pumpkin dampers; 750 gram butternut pumpkin, peeled, chopped; 80 gram butter, softened; 2 eggs; 2 cup gluten-free self-raising flour; 2 teaspoon sea salt flakes; 2 tablespoon milk, approximately; 2 teaspoon sesame or poppy seeds

Gluten-free pumpkin damper

Damper is an Australian soda bread that travellers would traditionally bake in the coals of a campfire. Here we've added delicious pumpkin, and subbed in gluten-free flour so now everyone can have a bite.

Makes 8 Piece

Prep

30M

Cook

20M

Total

50M

Ingredients

Little pumpkin dampers

750 gram butternut pumpkin, peeled, chopped

80 gram butter, softened

2 eggs

2 cup gluten-free self-raising flour

2 teaspoon sea salt flakes

2 tablespoon milk, approximately

2 teaspoon sesame or poppy seeds

Method

Little pumpkin dampers

1.Steam or microwave pumpkin until tender; drain well. Mash pumpkin in a large bowl until smooth. You will need 2 cups mashed pumpkin for this recipe. Cool to room temperature.

2.Meanwhile, preheat the oven to 220°C (200°C fan-forced). Line an oven tray with baking paper.

3.Beat butter in a small bowl with an electric mixer until smooth. Add eggs, beat until combined. Stir in pumpkin. Transfer mixture to a large bowl; stir in flour, salt and enough milk to mix to a soft dough. Knead dough gently on lightly floured surface until smooth. Divide dough into 8 pieces. Shape each piece into a round; place rounds on the prepared tray, about 5cm apart. Lightly score a small cross in the top of each round. Brush rounds lightly with a little milk and sprinkle with seeds.

4.Bake dampers for about 20 minutes or until browned and sound hollow when tapped. Serve warm with extra butter and golden syrup, if desired.

For a sweet version of this damper, you can add 2 tablespoons caster sugar instead of the salt.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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