Cheddar and Mustard Pickle Damper
250g self raising flour
120g sharp cheddar grated – plus a little extra to sprinkle on top
100g 333 mustard pickle
½ tsp salt
Pre-heat oven to 200 degrees fan forced. In a large bowl add flour, salt and butter, rub in hand until butter has dissolved.
Add cheddar and coat well in flour. Then add milk, mix together with a knife – ensuring not to over work the dough you want it smooth and not lumpy but also not sticky.
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