Rhubarb Ginger Damper

Mrs B's Note:

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.

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Yield: 2 Dampers

• 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)

Directions:

1. Pre-heat oven to 450F / 220C /gas mark 6.
2. 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.
3. Sift flour, soda and cinnamon into a medium sized bowl; stir in ground almonds, ginger, sugar and rhubarb.
4. Stir in enough milk to mix to a soft, sticky dough.
5. Turn dough onto a floured surface, knead until smooth.
6. 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.
7. Bake for about 20 minutes.

Reviews

[justcallmetoni]

The flavor was wonderful as the almond and cinnamon combination went wonderfully with the rhubarb and ginger. Its a tangy peppery sweet that's a little more complicated than your usual breakfast sweetness. I made this using a blend of splenda and sugar. Not a good idea as it may have created some odd restusts on the exterior of the damper - not sure as this was my first. Mine was brown and tender lacking any crispyness - something that often happens with sugar substitue. Nonetheless we enjoyed it thoroughly. Thanks Caroline.