Name: Pumpkin damper wreath
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 4 cups self-raising flour; 100g butter, chilled, chopped; 2 cups mashed pumpkin, cooked; 1 tsp sea-salt flakes, plus extra, to sprinkle; 3/4 cup milk, plus extra, to brush; Cranberry jam and fresh sprigs rosemary, to serve; Whipped Chive Butter; 100g unsalted butter, softened; 2 tbsp finely chopped chives; Sea-salt flakes and freshly ground black pepper, to season

Pumpkin damper wreath

Simply tear and share!

Serves 6

Prep

15M

Cook

25M

Total

40M

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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

4 cups self-raising flour

100g butter, chilled, chopped

2 cups mashed pumpkin, cooked

1 tsp sea-salt flakes, plus extra, to sprinkle

3/4 cup milk, plus extra, to brush

Cranberry jam and fresh sprigs rosemary, to serve

Whipped Chive Butter

100g unsalted butter, softened

2 tbsp finely chopped chives

Sea-salt flakes and freshly ground black pepper, to season

Method

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.

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.

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.

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

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

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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Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)