Pumpkin and Walnut Damper by Yvette
Today I am honored to introduce you to my Australian girlfriend (now living in beautiful Italy). Yvette has so much passion for cooking and creates the most interesting and mouth-watering culinary delights. Please visit her here yvettesblogs.com and share in her stories about their vineyard, her love for roses and recipes.
Each and every season has its colour palate and Autumn is no exception. Vivacious oranges and reds, yellows and burnt ambers…
This recipe is one of our favourites, piping hot with a little melted butter. The original recipe is for a covered barbecue but works well in a hot conventional oven.
Recipe: Pumpkin and Walnut Damper
3 cups self raising flour
1 cup chopped walnuts
1 1/2 cups mashed pumpkin (about 600g pumpkin)
1/3 cup natural yogurt (approximately)
Line a 20cm round cake pan with oven proof paper. Place in a mixing bowl,sifted flour and rub in butter.Sir in nuts, pumpkin and enough yogurt to mix to a soft ,sticky dough.
Turn dough onto floured surface,knead until smooth.Place into prepared pan and cook in high oven for about 30 minutes or until damper sounds hollow when tapped.
The outside layer should be crusty.
This damper isn’t bread so the texture isn’t light, but delicious the same.Serve on it’s own or a great compliment with cheeses, dried fruits and nuts.Tasty-!
Enjoy! Have a great Tuesday…
Thanks Yvette xxx