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Pumpkin Damper

Pumpkin Damper

Makes 8-10 - Baked in Weck jar size 290ml (30538)

2 cups mashed pumpkin

2 eggs

180ml milk

750g SR flour

2 tsps cinnamon powder

120g butter

80g walnuts, roughly chopped

80g raisins, washed

Pumpkin seeds, to garnish


Brush jars with butter and set aside on a baking tray. Sift flour and cinnamon and rub in the butter. Combine the mashed pumpkin, egg and milk together. Fold all ingredients together carefully and divide into 8-10 portions and shape into balls. Place into the prepared jars and brush with a little milk and sprinkle with pumpkin seeds. Bake 175°C for 15- 20mins.

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