DAMPER – TRADITIONAL PASSED DOWN FROM ABORIGINAL PEOPLE TO THE BUSHMAN’S.
There is a difference between a #traditionaldamper and a #plaindamper. If you were asked for a plain damper in a #campoven cooking competition then you can go with a number of #ingredients – excluding beer, but that’s another story. A traditional damper has only 3 ingredients. Those ingredients were what the #bushman, #stockman, or #swaggie could easily carry, almost always had with him or had access to.
Such an easy #recipe anyone can have a go at. You find it on our website. www.craigmuirlakehouse.com/Blog
Ingredients
800 grams SR flour;
15 grams salt – we like sea salt flakes;
625mls = 2 ½ of lemonade
Instructions
PRE-COOK PREPARATIONS:
Light a fire for coals or count out your heat beads. If you’re using heat beads you can commence to activate them. Usually takes 30 minutes.
For Hot Shots use 4 – 5 under and 8 – 9 on the lid.
Pre-heat a 10”/4.5 quart camp oven which should take about 10 minutes. You’re looking for an oven temperature of about 200 degrees C. The below recipe is to suit this size oven.
TO MAKE:
Sift flour and salt together 3 times in a bowl large enough to give you room to combine when you add the lemonade.
Either, grab a handful of plain flour or use a sieve/sifter to sift a light layer of flour across the base of your pre-heated camp oven. This will be your temperature gauge. Replace the lid and make the damper as below.
Form a well in the centre of the dry ingredients and add the lemonade, mixing together until the mixture tends to cling as a ball around your mixing tool. Make sure you get underneath and pick up all the flour and mix together. The mixture may tend to be a bit damp. That’s better than being on the dry side.
Once the mixture comes together spoon out of the bowl onto a lightly floured surface. Roll and gently shape. Do not press down too much.
Check the oven temperature – if the flour is a light caramel colour then you’re good to go.
You will need both hands to pick up the damper from underneath and place it in the camp oven. Can be tricky.
TO COOK:
Replace the lid and cook for about 35 minutes.
Rotate the base and lid a quarter turn every 5 minutes, especially if there is a breeze about. Lid anti-clockwise, base clockwise, or the opposite if you wish, just be consistent.
Use your senses – if you smell something burning, something is burning, it could be your damper – check and adjust the heat source if required. Same applies if you smell (at about 15 minutes) a pleasant aroma of baking, all should be good. Resist the temptation of removing the lid for a look all the time.
Check at 30 minutes – insert a thin skewer into the centre – comes out clean it is cooked.