Cheddar and Mustard Pickle Damper




15 mins


30 mins


250g self raising flour

175ml milk

25g butter

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.


Using your hands mold into desired shape and place on a baking tray lined with baking paper and sprinkled with flour. I prefer a couple of large round loaves but you can also make little loaves.


Cut a cross section into the loaf and spoon mustard pickles in each section and sprinkle with extra cheddar.


Bake for 30 minutes or until top is brown and golden. Serve warm with soup.


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Cheddar and Mustard Pickle Damper
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