Baby Dampers With Herbed Mascarpone

Name: Baby Dampers With Herbed Mascarpone
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 500 g kent pumpkin, peeled, deseeded, coarsely chopped; 300 g self-raising flour; 1/2 teaspoon salt; 40 g butter, chopped; 2 tablespoons buttermilk; 1 tablespoon caraway seed; 1 (250 g) carton mascarpone; 1 bunch fresh chives, finely chopped; 1/4 cup chopped fresh flat leaf parsley; 1 tablespoon chopped fresh dill

Submitted by Rhiannon and Matt

"You can prepare the mascarpone & mashed pumpkin up to 6 hours ahead, cover & store in fridge until picking up where you left off. From Australian Good Taste magazine."

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Ready In:: 50mins
Ingredients:: 10
Serves:: 6

ingredients

Damper
500 g kent pumpkin, peeled, deseeded, coarsely chopped
300 g self-raising flour
¹⁄₂ teaspoon salt
40 g butter, chopped
2 tablespoons buttermilk
1 tablespoon caraway seed
Herbed mascarpone
1 (250 g) carton mascarpone
1 bunch fresh chives, finely chopped
¹⁄₄ cup chopped fresh flat leaf parsley
1 tablespoon chopped fresh dill

directions

Preheat oven to 220°C and line a baking tray with non-stick baking paper.
To make the herbed mascarpone, combine the mascarpone, chives, parsley and dill in a bowl. Taste and season with salt and pepper. Cover with plastic wrap and place in the fridge to chill.
Cook the pumpkin in a steamer basket over a saucepan of simmering water for 15 minutes or until tender. Transfer to a sieve over a bowl and set aside for 30 minutes to cool then place in a bowl and use a fork to mash until smooth.
Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.
Add the pumpkin and 1 1/2 tablespoons of the buttermilk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together.
Turn the dough onto a lightly floured surface and gently knead until smooth. Divide into 6 even portions, shaping each portion into a ball and placing them on the lined tray.
Use a small sharp knife to cut a cross in the top of each damper and lightly brush tops with the remaining buttermilk and sprinkle with caraway seeds.
Bake in oven for 20 minutes or until golden and dampers sound hollow when tapped on the base. Serve warm or at room temperature with herbed mascarpone.

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RECIPE SUBMITTED BY

Rhiannon and Matt

My fiance & I have lived in Melbourne all our lives and we love it, it's so diverse & exciting. We went on a world trip in '04-'05 including the US, UK, France, Italy, Malta, Germany, The Netherlands, Egypt, India & Japan. It was awesome, but great to get home & relax too. :) The link on this page will take you to my YouTube channel which has slide-show videos of my pics, featuring some amazing street art around Melbourne. I think it's rude to leave 1 star ratings! To me it's like eating someones cooking then saying "ERGH!" to their face!! :D So we don't give 1 star ratings. If we really don't like something, then it's no stars & a description of why it didn't live up to our expectations, or we may just remove the recipe from our cookbook & leave it at that. We like cross-promoting recipes in our reviews, to share combinations that work, recipes that inspire & methods people may not have thought of. We can't help but put something of ourselves into each recipe we try <img src=http://i335.photobucket.com/albums/m445/mliss29/vegn%20swap/vegnswap.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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