Gluten-free pumpkin dampers

Gluten-free pumpkin dampers, pumpkin recipe, brought to you by Australian Women's Weekly

Ingredients

750 g butternut pumpkin, peeled, chopped

80 gbutter, softened

2 eggs

2 cupsgluten-free self-raising flour

2 tspsea salt flakes

2 tbspmilk, approximately

2 tspsesame or poppy seeds

Steps

Steam or microwave pumpkin until tender; drain well. Mash pumpkin in a large bowl until smooth. You will need 2 cups mashed pumpkin for this recipe. Cool to room temperature.

Meanwhile, preheat the oven to 220°C (200°C fan-forced). Line an oven tray with baking paper.

Beat butter in a small bowl with an electric mixer until smooth. Add eggs, beat until combined. Stir in pumpkin. Transfer mixture to a large bowl; stir in flour, salt and enough milk to mix to a soft dough. Knead dough gently on lightly floured surface until smooth. Divide dough into 8 pieces. Shape each piece into a round; place rounds on the prepared tray, about 5cm apart. Lightly score a small cross in the top of each round. Brush rounds lightly with a little milk and sprinkle with seeds.

Bake dampers for about 20 minutes or until browned and sound hollow when tapped. Serve warm with extra butter and golden syrup, if desired.

Tips

For a sweet version of this damper, you can add 2 tablespoons caster sugar instead of the salt.

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