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Cheese and Sage Damper


2 cups wholemeal (self raising) flour,
3/4 cup cheese (grated)
1/2 tsp paprika,
1/4 tsp black pepper,
1 tsp dried sage leaves,
40g butter or margerine,
1 cup milk (evaporated),
3 tsp milk,
2 tsp parmesan cheese (grated),
2 tsp poppy seeds

In a food processor add the flour, paprika, pepper and sage. Add the butter and process till crumbly. Add the evaporated milk and milk and mix to a soft dough, on a lightly floured surface, knead the dough and shape into 20cm (8") round shape, using a sharp knife, cut almost through the dough (making 8 wedges), brush the top with milk and sprinkle with parmesan cheese and poppy seeds. Bake at 180c (350f) for 25-30 minutes. Serve warm with lashings of butter.




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