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Beth's pumpkin damper


  • Preheat oven to 220°C. 
  • Using a hand mixer, combine 4 cups self-raising flour with the baking powder, salt and butter in a large bowl until well incorporated. Add the eggs, mashed pumpkin and enough milk to form a soft dough.
  • Turn out the dough onto a floured surface and lightly knead until well combined. Then divide into two rounds and slightly flatten the domes.
  • Cut a cross on top of each round with a knife and place on an oiled baking sheet. Then cook in the oven for about 30-35 mins, until hollow when tapped on the bottom. 
  • Serve with good quality butter.
  • from the "Lord Howe Island Cookbook" by Rosemary Sinclair


  • 4 cups+ self-raising flour
  • 1 tspn baking powder
  • 1½ tspn salt
  • 125 gm soft butter
  • 2 eggs, lightly beaten
  • 1½ cups, cooked & mashed Japanese pumpkin, cooled
  • 1/3-½ cup milk at room temp.
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm