Baby Dampers With Herbed Mascarpone - flour

Method

• Preheat oven to 220C and line a baking tray with non-stick baking paper.
• To make the herbed mascarpone, combine the mascarpone, chives, parsley and dill in a bowl.
• Taste and season with salt and pepper.
• Cover with plastic wrap and place in the fridge to chill.
• Cook the pumpkin in a steamer basket over a saucepan of simmering water for 15 minutes or until tender.
• Transfer to a sieve over a bowl and set aside for 30 minutes to cool then place in a bowl and use a fork to mash until smooth.
• Combine the flour and salt in a large bowl.
• Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.
• Add the pumpkin and 1 1/2 tablespoons of the buttermilk.
• Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together.
• Turn the dough onto a lightly floured surface and gently knead until smooth.
• Divide into 6 even portions, shaping each portion into a ball and placing them on the lined tray.
• Use a small sharp knife to cut a cross in the top of each damper and lightly brush tops with the remaining buttermilk and sprinkle with caraway seeds.
• Bake in oven for 20 minutes or until golden and dampers sound hollow when tapped on the base.
• Serve warm or at room temperature with herbed mascarpone.