Pumpkin damper wreath Recipe | Better Homes & Gardens Australia
Forget the front door. This more-ish pumpkin damper 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....
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Cookie cutter
- Mixing bowl
- Chef's knife
- Pastry brush
- Hand mixer
- Serving platter
- Serving bowl
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
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