Ingredients
• 500g kent pumpkin, peeled, deseeded, coarsely chopped
• 300g (2 cups) self-raising flour
• 1/2 teaspoon salt
• 40g butter, chopped
• 2 tablespoons buttermilk
• 1 tablespoon caraway seeds
Herbed mascarpone
• 1 x 250g ctn mascarpone
• 1 bunch fresh chives, finely chopped
• 1/4 cup chopped fresh continental parsley
• 1 tablespoon chopped fresh dill
Method
1. Preheat oven to 220°C. 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.
2. Cook the pumpkin in a steamer basket over a saucepan of simmering water for 15 minutes or until tender. Transfer to a fine sieve over a bowl. Set aside for 30 minutes to cool. Place in a bowl and use a fork to mash until smooth.
3. 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.
4. the dough onto a lightly floured surface and gently knead until smooth. Divide into 6 even portions. Shape each portion into a ball and place on the lined tray. Use a small sharp knife to cut a cross in the top of each damper. 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.
