Damper

We could have produced an entire book with different recipes, and different schools of thought on damper. We offer you one alternative, but the traditional thing to do is practice making it until you’re comfortable with it and then tell everyone else that your recipe is the one true damper. Bragging is necessary when it comes to Damper cooking, a bit like fishing and Billy Tea making.

What you need

• 1kg bag of self raising flour
• Water
• Salt
• Tablespoon of milk powder (optional)
• Tablespoon of icing sugar (optional)
• Raisins or sultanas (optional)

What you do

Put the flour in a bowl large enough to mix in. Mix in half a teaspoon of salt and any or all of the optional ingredients. When dry ingredients are well mixed, add water while cutting mixture with a butter knife. Keep cutting until mixture is evenly wet and resembles dough. With well floured hands, pick up and drop into your already pre heated camp oven, and shovel some coals on to the lid. Check in twenty minutes, should take about thirty minutes give or take a few. Use a piece of fencing wire to spear the damper, if no dough sticks to it when you pull it out then it is cooked.

Tricks & Tips

The milk powder and the icing sugar make the difference between it being a good damper and a bloody legend of a damper. Also try basting the top of the damper with a bit of milk and sprinkle the surface with sesame seeds, hmm yummy.

Rating

Everyone’s favourite.