Pumpkin and Bacon Damper - Pan Barbecued
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
1 damper
- Serves:
- 6-8
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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Fairy Nuff
Australia
Happy mum of three, stepmum to two, grandmother of one.
My favourite hobbies are gardening, sewing, fishing, bush walking, cooking and hanging out with my family.
:)