Pumpkin and Cheese Damper
A savoury twist on an Aussie classic
30 mins prep | up to 2 hours cooking
A nice change from sweet dampers, the hardest part of this recipe is grating the pumpkin – next time I might try doing that part before we leave home and so how it survives in the fridge. The cooking time is also a bit of an unknown as it will vary depending on the size of the fire you are cooking on. I started checking mine from about 40 mins but it ended up taking about an hour and a half.
Ingredients
- 3 cups grated pumpkin
- 3 cups self-raising flour
- 1 teaspoon salt
- 6 tablespoon butter or margarine
- 1 cup fetta
- 1 cup grated tasty cheese
- ¾ cup milk
Method
Put the flour and salt in a large bowl, add the butter/marg and use your fingers to rub it in until it forms a coarse crumb. Next add the grated pumpkin and crumbled feta to the flour and lightly mix to coat all the pumpkin with flour. Add in the milk a bit at a time and stir with a spoon until just combined, don’t overwork it. We are aiming for a slightly stick dough.
With floured hands shape the dough into a circle. Place it into foil tray and cover with another piece of foil. Using a trivet in the bottom of your camp oven will help stop the bottom of your damper from burning. Keep the camp oven a little away from the full force of the fire and load some coals onto the lid to give a more even heat. Turn the camp oven around every now and then to make sure it is cooking evenly. Your damper is ready if it sounds hollow when you tap it on the bottom, and is golden on the top.
