Is there anything that says Australia more than damper?
With Australia Day on the horizon, it is time to brush up on your camp fire cooking skills and try your hand at traditional Australian bush bread. Yes, you can make it at home in the shiny, stainless steel oven, but it is just not the same. We much prefer the traditional method.
Damper is cooked in a cast-iron pot with a lid, called a “camp oven”. The entire pot is either covered in hot coals or the camp oven is placed in a hole in the ground and surrounded with coals. It is usually served with tea made in a billy over the camp fire.
Damper was originally made with just plain flour, salt and water. Adding butter and self-raising flour came later on and gives a much tastier result.
We recommend this simple recipe from the One Pot Chef:
3 Cups of Self Raising Flour
80g Butter (chopped into small cubes)
3/4 Cup of Water
Pinch of Salt
Preparation Time: About 10 minutes
Cooking Time: About 30 minutes
If you need a little more instruction, this series of videos should help.
First, we have Scotty Lyons from The Hook & The Cook …
Next, there is Andrew Dwyer from the Cast Iron Cook …
And, lastly, this one from the One Pot Chef.