Pumpkin And Prune Damper
|Self-raising flour||375 Gram, sifted (3 Cups)|
|Whole meal self raising flour||135 Gram, sifted (1 Cup)|
|Mixed spice||2 Teaspoon|
|Unprocessed bran||20 Gram (1/2 Cup)|
|Grape seed oil||3 Tablespoon|
|Egg||1 , lightly beaten|
|Cooked mashed pumpkin||300 Gram|
|Grated orange rind||1 Tablespoon|
|Chopped pitted prunes||90 Gram (1/2 Cup)|
|Orange juice||125 Milliliter (1/2 Cup)|
|Evaporated skim milk||125 Milliliter (1/2 Cup)|
1.Place both self-raising flours, mixed spice and bran in a bowl.
Combine oil, egg, pumpkin, orange rind, prunes, orange juice and milk.
Make a well in the centre of the dry ingredients and pour in pumpkin mixture.
Mix lightly with a knife until all ingredients are just combined.
2.Turn mixture out onto a lightly floured board and knead lightly.
3.Place dough on a greased oven tray.
Shape into a circle 2 cm thick.
Brush with a little extra milk and mark into eight wedges with a sharp knife.
Bake at 200°C for 45 minutes or until golden brown.