Pumpkin Damper With French Onion Dip

• 500 g pumpkin, peeled and cut into 3cm pieces
• 3 cups self-rising flour
• 12 teaspoon salt
• 12 teaspoon ground nutmeg
• 40 g butter
• 14 cup milk
• 1 egg, lightly beaten
• French onion dip
• 50 g bacon, diced
• 12 cup egg mayonnaise
• 1 12 cups sour cream
• 35 g French onion soup
• 1 tablespoon lemon juice
• 1 green onion, chopped

1. Preheat oven to 200g.
2. Line a baking tray with baking paper.
3. Place pumpkin in medium saucepan; cover with cold water.
4. Bring to boil.
5. Cook, uncovered, for 10-15 minutes or until tender.
6. Drain well; return to pan.
7. Cook and stir over moderate heat for 2 minutes or until pumpkin is dry; mash.
8. Sift flour, salt and nutmeg into a large bowl.
9. Using fingertips, rub in butter to make crumbs.
10. Make a well in centre.
11. Add pumpkin, milk and egg; mix until just combined.
12. Turn out dough onto lightly floured surface; knead until smooth.
13. Shape dough into a 15cm round, about 3cm thick.
14. Place on prepared tray; cut a cross in centre, about 1cm deep.
15. Dust with flour.
16. Bake for 15 minutes.
17. Reduce heat to 180C Bake for 20 minutes more or until it sounds hollow when tapped.
18. Serve with dip.
19. FRENCH ONION DIP:.
20. Heat a frying pan over moderate heat.
21. Cook and stir bacon for 3-4 minutes or until crisp.
22. Drain on paper towels; let cool.
23. Combine remaing ingredients in a medium bowl; stir through bacon.
24. Cover with plastic food wrap; chill until required.
25. Serve topped with onion.

flour, salt, ground nutmeg, butter, milk, egg, onion, bacon, egg mayonnaise, sour cream, onion soup, lemon juice, green onion

Taken from www.food.com/recipe/pumpkin-damper-with-french-onion-dip-366652 (may not work)