Pumpkin and Raisin Nut Damper
- 1 cup mashed pumpkin
- 1 egg lightly beaten
- ¼ cup milk
- 2½ cups self raising flour
- ¼ tspn ground cinnamon
- 60g butter
- ¼ cup castor sugar (optional)
- ¼ cup chopped pecan or walnuts
- ¼ cup chopped raisins
- 1 tblspn milk, extra
- 1 tblspn castor, extra (optional)
Sieve pumpkin into bowl, stir in egg and milk. Sift flour and cinnamon into bowl, rub in butter. Stir in sugar, nuts and raisins then pumpkin mixture. Knead on floured surface until smooth.
Place dough onto greased oven tray, press out with fingers to a circle about 2cm thick. Brush with extra milk, sprinkle with extra sugar (if desired). Mark into 8 wedges. Bake in moderately hot oven for about 30 minutes or until golden brown and damper sounds hollow when tapped lightly with fingers.