This recipe was given to me by my good friend Leonie’s mum, Jo. It’s simple but so yummy! In fact, I think my dad is in love with this more than anything I have ever baked (although he has never disliked anything I’ve made). The mixture can be cooked in a loaf tin, on a baking tray or in a muffin tray (my favourite) for pumpkin cupcakes.
The recipe requires butternut pumpkin, which is known as butternut squash in other parts of the world. I don’t think it needs anything on top, but I may experiment with a topping another time. Leonie tells me it’s great with butter!
The consistency of the damper is cake-like, and the taste is not too sweet and not too savoury — Perfect for afternoon tea. It’s also gluten-free friendly when you use gluten-free, self-raising flour.
Thank you Jo for the recipe!
Jo’s Pumpkin Damper
1/2 cup sugar (whichever type you like — I use castor)
2 tablespoons butter or margarine (I use unsalted/salt-reduced butter)
1 cup mashed butternut pumpkin/squash, cooled
2 eggs, beaten with a fork
2 cups self-raising flour
Pinch of salt
Preheat oven to 180 degrees Celsius/355 degrees Fahrenheit.
Mix sugar and butter with a fork until creamy.
Add mashed pumpkin, stir through. Add beaten eggs.
Fold in flour, a little at a time.
Add a pinch of salt.
Pour into a loaf tin or cupcake tray.
Bake 30 minutes in a loaf tin or baking tray or 15 minutes in cupcake/muffin tray.