Recipe by Mrs B
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.
Top Review by justcallmetoni
The flavor was wonderful as the almond and cinnamon combination went wonderfully with the rhubarb and ginger. Its a tangy peppery sweet that's a little more complicated than your usual breakfast sweetness. I made this using a blend of splenda and sugar. Not a good idea as it may have created some odd restusts on the exterior of the damper - not sure as this was my first. Mine was brown and tender lacking any crispyness - something that often happens with sugar substitue. Nonetheless we enjoyed it thoroughly. Thanks Caroline.
- 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)
Directions See How It's Made
- 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.