Cheddar and Mustard Pickle Damper
SERVINGS
4
PREP TIME
15 mins
COOK TIME
30 mins
INGREDIENTS
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
METHOD
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.
DEMONSTRATION
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