Ingredients (for one damper):
- 3 cups self-raising flour (or gluten-free self-raising flour)
- 4 x 30cm Sheets of Banana Leaves (can substitute for baking paper)
- 1 tbs Wattleseed (can substitute for other nutty spice)
- 1 & 1/2 tbs Saltbush (can substitute for oregano or other savoury herbs)
- 5 tbs room temperature butter (or vegan butter/Nuttelex)
- 1 & 1/2 cups water
- 500g Japanese Pumpkin
- 1 & 1/2 tbs golden syrup
Method:
1. Pre-heat oven to 200 degrees celsius.
2. Start by roasting the pumpkin. Cut the pumpkin into cubes and roast in the oven until soft - almost mushy
3. In a bowl, add the flour and 2 tbs butter. Mix together using your hands by pressing together. Mix until fully combined
4. Add the cooked pumpkin or wattleseed or saltbush
5. Add water to the flour and butter and mix a little at a time and mix with fingers until you have a nice sticky dough. Use less water when making pumpkin damper
6. Place some four on your surface then kneed until you have a bread-dough consistency
7. Heat banana leaves on a gas flame or in a frying pan to release oils
8. Place dough on centre of banana leaf (or baking paper). Wrap in banana leaf then wrap in tin foil
9. Place on the oven shelf for 35 - 40 minutes
10. To accompany pumpkin damper, whip 3 tbs room temperature butter with golden syrup