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.
Read on for the recipe…
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…
- Organic Pumpkin Patch (thegreengirls.com)