Eat like our Australian Ancestors.
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
800 grams SR flour;
15 grams salt – we like sea salt flakes;
625mls = 2 ½ of lemonade
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.