Save to your scrapbook

    Donna Hay's warm Australian damper with truffle butter

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    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


    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

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


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    2 stars