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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


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.


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