Pumpkin and Bacon Damper - Pan Barbecued |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Damper is a traditional Australian bush bread which was cooked in the hot coals of campfires.It's ok to use an oven these days but this one is done on a grill. This is a nice twist on an old Aussie favourite. 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:
1. Boil, steam or microwave pumpkin until tender, drain and mash. Set aside.
2. Cook the bacon and onion in a pan until lightly browned.
3. Sift flour, pepper and mustard in a large bowl. Rub in the butter.
4. Stir egg and milk into the pumpkin mixture,then add to the flour. Stir gently to make a soft dough.
5. Turn onto a lightly floured surface, knead lightly until smooth (don't over knead). Press into a 3cm thick circle.
6. Place dough into large, greased, heavy-based pan and with a sharp knife mark into wedges to a depth of 1cm.
7. Put pan onto barbecue plate and cook over medium heat for approximately 30 minutes, turning the damper several times during cooking.
8. Serve hot with lots of butter.
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