Christmas is a busy time at PVAS as we celebrate our volunteers, family and friends. We enjoy creating wonderful food for our guests at events. This is a delicious recipe we have adapted from Better Homes and Gardens Magazine's ‘Aussie Christmas’ special (December 2020).
Ingredients
The Damper:
- 400g of cooked, cooled and mashed pumpkin
- 4 cups of self raising flour
- 100g of Nuttelex, chilled
- ¾ cup of soy milk (or any other plant-based milk)
The Chive Butter:
- 100g of Nuttelex
- 2 tablespoons of chopped chives
- Sea salt
To Garnish:
- Cranberry jelly
- Dried cranberries
- Parsley sprigs
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| Herb Butter |
Method:
- Preheat the oven to 180C.
- For the chive butter, simply mix the Nuttelex, salt and chives together and chill before serving.
- For the damper, rub the chilled Nuttelex into the flour until crumbly. Stir through the cooked pumpkin, salt and then milk.
- Turn the damper out onto a floured board then knead gently and divide dough mix into balls (approximately 5cm in diameter).
- On a lined baking tray, arrange the balls in a circle, forming a wreath shape and then bake for 25 minutes or until the top turns slightly brown.
- For the chive butter, simply mix the Nuttelex, salt and chives together and chill before serving.
- For the damper, rub the chilled Nuttelex into the flour until crumbly. Stir through the cooked pumpkin, salt and then milk.
- Turn the damper out onto a floured board then knead gently and divide dough mix into balls (approximately 5cm in diameter).
- On a lined baking tray, arrange the balls in a circle, forming a wreath shape and then bake for 25 minutes or until the top turns slightly brown.
- Garnish with dobs of cranberry jelly, dried cranberries and parsley.
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