Food

Pumpkin damper wreath

Simply tear and share!
6
15M
25M
40M

Forget the front door. This more-ish wreath is destined for the dinner table. Served with cranberry jam and freshly whipped herb butter, it’s easy to make and mouthwatering to eat.  

Ingredients

Whipped Chive Butter

Method

1.

Preheat oven to 180C fan-forced (200C conventional). Line a large oven tray with baking paper and place a greased metal 4cm round cutter in middle of tray. 

2.

Put flour in a large bowl, rub in butter, then stir in pumpkin and salt. Using a round bladed knife, stir in milk to form a soft, sticky dough. Turn dough onto a lightly floured surface and shape into a ball. 

3.

Divide dough into 17 balls. Arrange 6 dough balls around outside of metal cutter, just touching. Arrange rest of balls around outside of smaller circle to form a wreath. 

4.

Brush wreath with extra milk and sprinkle with extra salt. Bake for 20-25 minutes, until rolls are golden and sound hollow when tapped. 

5.

Meanwhile, for chive butter, in a small bowl beat butter with an electric mixer until light and fluffy. Stir in chives. Season. 

6.

Remove metal cutter and serve wreath warm with chive butter and cranberry jam, garnished with sprigs of rosemary. 

Cook’s Tip: Damper is best made on the day of serving and eaten warm. 

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