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…

 With all these wonderful warming hues, I couldn’t resist buying some fresh butternut pumpkin and making this recipe of pumpkin and walnut damper.

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

50g butter

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-!

Have a look  at A Beautiful  Mess, pizza it is…and Beauty and Bedlam. who host Tasty Tuesday’s a great way to  bloghop, and catch up with some of the recipes and favourites around  our world.

Enjoy! Have a great Tuesday…

Yvette…x

yvettesblogs.com

Thanks Yvette :) xxx

23 Responses to “Pumpkin and Walnut Damper by Yvette”

  1. She lives in Italy AND she has a vineyard? How lucky can one gal get?
    Off to visit her now, thanks for the intro.
    xxx

  2. “Gratitude is when memory is stored in the heart and not in the mind” Lionel Hampton

    Grazie xx

  3. Fabulous pix. Sounds delightful. Nice work, Yvette. Thanks for the intro, Amanda …

    Hugs all around …

  4. Mouth drooling as always, thank for brightening up my day! :P

  5. Yvette site looks like it has some interesting recipes to try…thanks for the introduction.

  6. i’ve often wondered about what damper could be, thanks for the info. not sure i’ll trty it

  7. Carol Ann Hoel Says:

    Damper looks delicious and tempting. Something like a quick bread but different with a crust and a pumpkin flavor! Yummy. I may purchase a pumpkin during this autumn season and try out this excellent recipe! The squash are beautiful this time of year. I toured your friend’s blog. Very interesting. Thank you for sharing, Amanda.

    • Thanks so much for visiting Yvette…it means a lot to me…she has some interesting recipes!! I love pumpkin, think my most favourite recipe ever!! You are very welcome Carol. Hugs and more hugs for today and always xxxx

  8. Not only educational for me, the presentation was a feast. Many thanks, Yvette and Amanda.
    p.s. I noticed “twistedvines” among other comments and meant to check out the blog. Glad to have the intro.

  9. what a festive post.

    I wonder how you manage these.

  10. really, I don’t the thing can be made with pumpkin in it that I wouldn’t like… this looks scrumptious!

  11. What a delight!! Thank you both, Amanda and Yvette :-)

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