Rhubarb Ginger Damper

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.

• Ready In: 45 mins
• Yields: 2 Dampers

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)

Directions

1. Pre-heat oven to 450F / 220C /gas mark 6.
2. 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.
3. Sift flour, soda and cinnamon into a medium sized bowl; stir in ground almonds, ginger, sugar and rhubarb.
4. Stir in enough milk to mix to a soft, sticky dough.
5. Turn dough onto a floured surface, knead until smooth.
6. 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.
7. Bake for about 20 minutes.