Baby Dampers With Herbed Mascarpone

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 500 g kent pumpkin, peeled, deseeded, coarsely chopped
• 300 g self-raising flour
• 1/2 teaspoon salt
• 40 g butter, chopped
• 2 tablespoons buttermilk
• 1 tablespoon caraway seed
• 1 (250 g) carton mascarpone
• 1 bunch fresh chives, finely chopped
• 1/4 cup chopped fresh flat leaf parsley
• 1 tablespoon chopped fresh dill

Recipe

• 1 preheat oven to 220°c and line a baking tray with non-stick baking paper.
• 2 to make the herbed mascarpone, combine the mascarpone, chives, parsley and dill in a bowl. taste and season with salt and pepper. cover with plastic wrap and place in the fridge to chill.
• 3 cook the pumpkin in a steamer basket over a saucepan of simmering water for 15 minutes or until tender. transfer to a sieve over a bowl and set aside for 30 minutes to cool then place in a bowl and use a fork to mash until smooth.
• 4 combine the flour and salt in a large bowl. use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.
• 5 add the pumpkin and 1 1/2 tablespoons of the buttermilk. use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together.
• 6 turn the dough onto a lightly floured surface and gently knead until smooth. divide into 6 even portions, shaping each portion into a ball and placing them on the lined tray.
• 7 use a small sharp knife to cut a cross in the top of each damper and lightly brush tops with the remaining buttermilk and sprinkle with caraway seeds.
• 8 bake in oven for 20 minutes or until golden and dampers sound hollow when tapped on the base. serve warm or at room temperature with herbed mascarpone.