Pumpkin, Parmesan Sun Dried Tomato Damper

Sun-dried tomatoes and parmesan find the money for this Aussie camp-side eternal an Italian twist.

The ingredient of Pumpkin Parmesan Sun Dried Tomato Damper

• 500g butternut pumpkin peeled deseeded harshly roughly chopped
• 600g 4 cups self raising flour
• 90g chilled butter chopped
• 100g sun dried tomatoes coarsely chopped
• 40g 1 2 cup shredded parmesan
• 2 tbsp chopped lighthearted chives
• 125ml 1 2 cup milk
• 1 egg lightly whisked
• cheddar to bolster
• prosciutto slices to assistance

The Instruction of pumpkin parmesan sun dried tomato damper

• preheat oven to 200u00b0c cook the pumpkin in a steamer basket higher than a saucepan of simmering water for 15 minutes or until tender transfer to a bowl and use a fork to mash until smooth set aside to cool completely
• lightly flour a baking tray place the flour and butter in a large bowl use your fingertips to smear in the butter until the merger resembles fine breadcrumbs grow the sun dried tomato parmesan and chives and mixture combination until competently combined
• amass the milk and egg to the pumpkin mixture and toss around until with ease combined go to to the flour mix and mix until on the order of combined position onto a lightly floured surface and use your hands to bring the dough together knead for 2 3 minutes or until smooth distress the dough into a 20cm disc and place something like the floured tray use a scratchy knife dipped in flour to mark 8 wedges in the dough
• bake in oven for 45 minutes or until golden brown and the loaf sounds hollow subsequent to tapped around the base transfer to a wire rack to cool cut into wedges and encourage afterward cheddar and prosciutto

Nutritions of Pumpkin Parmesan Sun Dried Tomato Damper

calories: 427 81 calories
calories: 13 grams fat
calories: 8 grams saturated fat
calories: 63 grams carbohydrates
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calories: 13 grams protein
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