Rhubarb and ginger damper

Name: Rhubarb and ginger damper
Total time: 2400 s
Yield: 16 servings
Cuisine: British
Ingredients: 15 grams butter; 200 grams finely chopped rhubarb (I used thawed); 300 grams self raising flour; pinch bicarbonate soda; 1 teaspoon ground cinnamon; 60 grams ground almonds; 2 tablespoons finely chopped crystallised ginger; 75 grams caster sugar; 1 cup milk (I used evaporated milk, use as needed); optional caster sugar to sprinkle

almu21 @cookalmu

I saw a savoury damper baked on telly the other night. flickering through my 'womens weekly muffins scones and breads' I found this recipe which made a lovely bread for a nice walk to the beach this cold january morning. The best way to use up my frozen rhubarb before new season starts

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Ingredients

40 mins

16 servings

15 gramsbutter
200 gramsfinely chopped rhubarb (I used thawed)
300 gramsself raising flour
pinchbicarbonate soda
1 teaspoonground cinnamon
60 gramsground almonds
2 tablespoonsfinely chopped crystallised ginger
75 gramscaster sugar
1 cupmilk (I used evaporated milk, use as needed)
optional caster sugar to sprinkle

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Steps

40 mins

1

Chop rhubarb (I used previously frozen rhubarb)
2

Melt butter and stir rhubarb. cook until just tender. cool. (original recipe states 5minutes but because I used blanched thawed rhubarb it only takes a minute)
3

Sift flour soda cinnamon into bowl. Stir in the almonds ginger sugar and rhubarb. (drain excess liquid from rhubarb) stir milk slowly so you get a just sticky enough dough.
4

Knead until smooth on a floured surface. Divide in two and place halves onto greased oven trays. Shape into rounds and mark into wedges.
5

Sprinkle with extra sugar and bake in hot oven for 20 minutes

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Cooksnaps

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almu21 @cookalmu

on January 21, 2017 10:13

Chemist by trade. Inspired by my grandad to grow my own crops. I hate waste and found a hobby in the art of pickling, jamming and marmalading. Although most of my creations end up as presents I must admit that others happiness makes me proud of my hard work.