Baked Cabbage with Sausage, Potato & Basil | home | Braised Chicken with Asparagus, Sugar Plums and Dried Figs

Individual Stuffed Dampers

For this morning’s breakfast I decided to do something different. We had porridge with dried fruit yesterday, and little Aleks opted for that this morning too, so I was free to experiment without needing to worry about whether Aleks would eat it.

I felt like something baked, but not something quite as fatty as Yorkshire pudding, so I decided on little dampers.

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I stuffed them with cheese and Szechwan peppercorns for a pleasant surprise.

Makes 4.

h2. Ingredients.

* 2 ramkins worth of SR flour.
* 1 egg
* 1 Tablespoon of butter (melted)
* a pinch of salt
* a sprinkle of sage (dried, rubbed)
* some milk – possibly 1/3 of a cup, but I didn’t measure it
* four cubes of cheese (1/2 inch cubed)
* 4 Szechwan peppercorns per damper (16 in total)
* 4 teaspoons of butter (1 per ramkin)

h2. Method.

Put the flour in a mixing bowl. Add the salt and sage, and the melted butter with a little milk. Mix together until combined. Add the egg, and a little more milk and mix. You’re aiming for a dough, not a batter so don’t add too much milk.

Once you have a dough, knead it until it’s smooth. Cut into four equal size pieces. Roll each piece out until about 12 cm in diameter. In the middle place the cheese and pepper. Fold the sides up and pinch together.

In the ramkins, place a teaspoon of butter, and put the damper ball on top, seam side down.

Bake at 190C for 17 to 20 minutes.

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Serve warm. The base should be lovely and buttery, the top slightly crisp with a fluffy damper underneath, with the spicy cheese melted in the middle.

posted to Breakfast,Recipes @ 1:15 pm

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Baked Cabbage with Sausage, Potato & Basil | home | Braised Chicken with Asparagus, Sugar Plums and Dried Figs