Rhubarb Ginger Damper
At a Glance
- Prep
- 25 minutes
- Cook
- 20 minutes
- Total
- 45 minutes
- Servings
- 2 Dampers
Categories
- Quick Breads
- Scones
- Australian
- Baked
Dietary
- Vegetarian
Allergens
- Milk
- Tree nuts
- Wheat
Damper is a traditional Australian bread, but this version is cut up and served as a kind of scone. The recipe comes from the Australian Women’s Weekly cookbook "Muffins, Scones and Breads”. Recipe posted for Zaar World Tour 2005. NOTE: Australian chefs use a larger tablespoon measure so will only need 2 tablespoons of crystallised ginger and the same for the extra sugar.
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Equipment
Small pan, mixing bowl, sieve, baking trays, oven
Ingredients
- 15 g butter
- 3 stalks rhubarb, finely chopped (200g)
- 300 g self-raising flour
- 1 pinch bicarbonate of soda
- 1 teaspoon ground cinnamon
- 60 g ground almonds
- 2 1/2 tablespoons finely chopped crystallized ginger
- 75 g caster sugar (superfine)
- 250 ml milk (approximately)
- 2 1/2 tablespoons caster sugar (extra)
Instructions
Pre-heat oven to 450F / 220C /gas mark 6.
Melt the butter in a small pan, add rhubarb, cook and stir for about 5 minutes or until rhubarb is just tender; leave to cool.
Sift flour, soda and cinnamon into a medium sized bowl; stir in ground almonds, ginger, sugar and rhubarb.
Stir in enough milk to mix to a soft, sticky dough.
Turn dough onto a floured surface, knead until smooth.
Divide dough in half, place halves onto greased baking trays, shape into a 15cm rounds; mark each round into 8 wedges, sprinkle with the extra sugar.
Bake for about 20 minutes.
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