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Pumpkin, parmesan & sun-dried tomato damper
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Italian inspired twist on Australian campfire classic with sun-dried tomatoes and Parmesan cheese.
Ingredients:
  • 500g butternut pumpkin, peeled, deseeded, coarsely chopped
  • 600g (4 cups) self-raising flour
  • 90g chilled butter, chopped
  • 100g sun-dried tomatoes, coarsely chopped
  • 40g (1/2 cup) shredded parmesan
  • 40.00 ml chopped fresh chives
  • 125ml (1/2 cup) milk
  • Cheddar, to serve
  • Prosciutto slices, to serve
Instructions:
  • Preheat your oven to 200°C. Steam the pumpkin over simmering water for 15 minutes until tender. Transfer to a bowl and mash with a fork until smooth. Allow it to cool completely.
  • Prepare a floured baking tray. Combine flour and butter in a large bowl. Use your fingertips to blend the butter into the flour until it resembles fine breadcrumbs. Mix in sun-dried tomatoes, Parmesan cheese, and chives until fully combined.
  • Combine milk and egg with the pumpkin mixture until well mixed. Add to the flour mixture and stir until nearly combined. Transfer onto a lightly floured surface and knead until smooth for 2-3 minutes. Shape into a 20cm disc and place on a floured tray. Use a floured knife to form 8 wedges in the dough.
  • Bake in oven for 45 minutes or until golden brown and the loaf sounds hollow when tapped on the base. Then, cool on a wire rack. Serve sliced with cheddar and prosciutto.

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