Rhubarb Ginger Damper Recipes

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RHUBARB GINGER DAMPER



Rhubarb Ginger Damper image

Damper is a traditional Australian bread, but this version is cut up and served as a kind of scone. The recipe comes from the Australian Women's Weekly cookbook "Muffins, Scones and Breads". Recipe posted for Zaar World Tour 2005. NOTE: Australian chefs use a larger tablespoon measure so will only need 2 tablespoons of crystallised ginger and the same for the extra sugar.

Provided by Mrs B

Categories     Scones

Time 45m

Yield 2 Dampers

Number Of Ingredients 10

15 g butter
3 stalks rhubarb, finely chopped (200g)
300 g self-raising flour
1 pinch bicarbonate of soda
1 teaspoon ground cinnamon
60 g ground almonds
2 1/2 tablespoons finely chopped crystallized ginger
75 g caster sugar (superfine)
250 ml milk (approximately)
2 1/2 tablespoons caster sugar (extra)

Steps:

  • Pre-heat oven to 450F / 220C /gas mark 6.
  • Melt the butter in a small pan, add rhubarb, cook and stir for about 5 minutes or until rhubarb is just tender; leave to cool.
  • Sift flour, soda and cinnamon into a medium sized bowl; stir in ground almonds, ginger, sugar and rhubarb.
  • Stir in enough milk to mix to a soft, sticky dough.
  • Turn dough onto a floured surface, knead until smooth.
  • Divide dough in half, place halves onto greased baking trays, shape into a 15cm rounds; mark each round into 8 wedges, sprinkle with the extra sugar.
  • Bake for about 20 minutes.

Nutrition Facts : Calories 1061.1, Fat 27.4, SaturatedFat 8.1, Cholesterol 33.1, Sodium 2043.5, Carbohydrate 180.6, Fiber 9.6, Sugar 55.8, Protein 26

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