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    Donna Hay's warm Australian damper with truffle butter

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    Donna Hay's warm Australian damper with truffle butter

    • Preparation time: 15 minutes + chilling
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 40-45 minutes + chilling

    Makes: 6

    Ingredients

    FOR THE TRUFFLE BUTTER
    125g unsalted butter
    1g finely grated black truffle, such as Urbani Black Summer Truffles In A Truffle Juice (selected stores), plus extra to serve
    ½ tsp sea salt flakes

    FOR THE DAMPER
    300g plain flour, sieved
    2 tsp baking powder
    1 tsp sea salt flakes
    50g cold butter
    250ml buttermilk
     

    Method

    1. For the truffle butter, whip the butter in the bowl of a stand mixer on a medium speed for 4 minutes. Add the truffle and salt, and mix for a further 30 seconds, or until just combined. Transfer into 6 small dishes or 1 large serving dish. Chill until required (this can be made up to 24 hours ahead).

    2. For the damper, preheat the oven to 200°C, gas mark 6. Place the flour, baking powder and salt into a bowl. Grate the cold butter into the dry mix and rub with your fingertips until it resembles fine breadcrumbs. Make a well in the centre. Pour the buttermilk into the well and mix with a butter knife to form a soft dough. Turn out onto a clean kitchen surface and knead until smooth.

    3. Lightly grease an 18cm cake tin and line with baking parchment. Make 6 small balls of the dough and place inside the tin working from the centre out. Bake for 25-30 minutes or until golden.

    4. Serve the warm dampers with the truffle butter, topped with extra grated truffle.

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