This delicious damper is best made on the day you plan to eat it. Don’t use butternut or kent pumpkin, as they have a high water content. Best part about this delicious damper, is that it comes in at just AU$1.75 a serve! From the January 2009 issue of “recipes +” magazine.
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.
You can prepare the mascarpone & mashed pumpkin up to 6 hours ahead, cover & store in fridge until picking up where you left off. From Australian Good Taste magazine.
A twist on the traditional Australian damper bread recipe. Cooking time includes dough resting time.
Damper is an Australian Bread. A very quick & simple side to make using mashed pumpkin. A beautiful golden colour when cooked, best served warm straight from the oven but will keep for a few days wrapped in plastic or an airtight container.
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