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Low-fat pumpkin damper with parmesan & sage
Low-fat pumpkin damper with parmesan & sage
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Low-fat pumpkin damper: A delicious twist on a classic, ideal for soups or a delightful tea time treat.
Ingredients:
  • Melted butter, to grease
  • 300g Queensland Blue pumpkin, cut into 2cm pieces
  • 450g (3 cups) self-raising flour
  • 2.40 gm salt
  • 40g (2 tbsp) butter, at room temperature, cubed
  • 60ml (1/4 cup) milk, at room temperature
  • 1 egg, lightly whisked
  • 25g (1/4 cup) finely grated parmesan
  • 62.50 ml finely chopped fresh sage
  • 8 fresh sage leaves, extra
  • Olive oil, to coat
Instructions:
  • Preheat the oven to 190°C and coat a baking tray with a touch of melted butter.
  • Steam the pumpkin until tender over a pot of boiling water. Then, transfer the pumpkin to a bowl and allow it to cool for 10 minutes.
  • In a large mixing bowl, sift the flour and salt together. Use your fingertips to blend in the butter until the mixture looks like fine breadcrumbs.
  • Mash the pumpkin until smooth using a potato masher or fork. Stir in milk and egg until combined. Save 1 tablespoon of parmesan. Mix in the rest of the parmesan and chopped sage thoroughly with the pumpkin mixture.
  • Combine pumpkin mixture with flour mixture using a round-bladed knife until well combined. Use your hands to form dough. Place on a floured surface, gently knead 4-5 times until smooth. Shape into a 20cm disc, 3cm thick. Transfer to greased tray and mark 8 wedges with a floured knife.
  • Top with the reserved parmesan, then brush extra sage with oil and place on top. Bake in a preheated oven for 30-35 minutes, or until a skewer inserted in the center comes out clean and the base sounds hollow when tapped.

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