Pumpkin Damper

300 g pumpkin, cubed, steamed, cooled, mashed
1/4 C milk at room temperature
1 egg, whisked
3 C SR flour
2 T brown sugar
1 t cinnamon
1/2 t nutmeg
80 g butter

Preheat oven to 200 C.

Combine the first three ingredients in a bowl and set aside.

In a separate bowl combine the flour, sugar and spices. Rub in butter. Mix in pumpkin mixture.

Knead 4 - 5 times, shape into a big round and place on a baking sheet. Score the top of the damper into eight sections. Bake in over for 25 - 30 minutes or until cooked.

Notes: you can always add more cinnamon and nutmeg if desired. Reduce the amount of sugar to create a more savory pumpkin damper.

Hear Leigh share the recipe here.

Image: "pumpkin patch" by shadowtree