Pumpkin and Bacon Damper – Pan Barbecued
At a Glance
- Prep
- 20 minutes
- Cook
- 30 minutes
- Total
- 50 minutes
- Servings
- 1 damper, 6-8 serving(s)
Categories
- Quick Breads
- Australian
- Barbecue
Allergens
- Egg
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Damper is a traditional Australian "bush" bread which was cooked in the hot coals of campfires.It's ok to use an oven these days but this one is done on a grill. This is a nice twist on an old Aussie favourite.
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Equipment
Saucepan or steamer, frying pan, large bowl, heavy-based pan, barbecue grill, knife
Ingredients
- 375 g pumpkin, skinned and chopped
- 1 egg, lightly beaten
- 1 tablespoon milk
- 3 pieces bacon, chopped
- 1 onion, chopped
- 2 1/2 cups self-raising flour
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dry mustard
- 60 g butter
Instructions
Boil, steam or microwave pumpkin until tender, drain and mash. Set aside.
Cook the bacon and onion in a pan until lightly browned.
Sift flour, pepper and mustard in a large bowl. Rub in the butter.
Stir egg and milk into the pumpkin mixture,then add to the flour. Stir gently to make a soft dough.
Turn onto a lightly floured surface, knead lightly until smooth (don't over knead). Press into a 3cm thick circle.
Place dough into large, greased, heavy-based pan and with a sharp knife mark into wedges to a depth of 1cm.
Put pan onto barbecue plate and cook over medium heat for approximately 30 minutes, turning the damper several times during cooking.
Serve hot with lots of butter.
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