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    You are in: Home / Australian / Pumpkin and Bacon Damper - Pan Barbecued Recipe
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    Pumpkin and Bacon Damper - Pan Barbecued

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Fairy Nuff's Note:

    Damper is a traditional Australian "bush" bread which was cooked in the hot coals of campfires.It's ok to use an oven these days but this one is done on a grill. This is a nice twist on an old Aussie favourite.

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    Serves: 6-8



    Units: US | Metric


    1. 1
      Boil, steam or microwave pumpkin until tender, drain and mash. Set aside.
    2. 2
      Cook the bacon and onion in a pan until lightly browned.
    3. 3
      Sift flour, pepper and mustard in a large bowl. Rub in the butter.
    4. 4
      Stir egg and milk into the pumpkin mixture,then add to the flour. Stir gently to make a soft dough.
    5. 5
      Turn onto a lightly floured surface, knead lightly until smooth (don't over knead). Press into a 3cm thick circle.
    6. 6
      Place dough into large, greased, heavy-based pan and with a sharp knife mark into wedges to a depth of 1cm.
    7. 7
      Put pan onto barbecue plate and cook over medium heat for approximately 30 minutes, turning the damper several times during cooking.
    8. 8
      Serve hot with lots of butter.

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    Nutritional Facts for Pumpkin and Bacon Damper - Pan Barbecued

    Serving Size: 1 (118 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 348.2
    Calories from Fat 133
    Total Fat 14.8 g
    Saturated Fat 7.2 g
    Cholesterol 64.6 mg
    Sodium 827.2 mg
    Total Carbohydrate 45.0 g
    Dietary Fiber 2.0 g
    Sugars 1.8 g
    Protein 8.6 g

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