Traditional Damper

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A lot of damper recipes are almost a scone recipe. This is a truer damper recipe, that anyone could make out camping with very basic supplies.
Prep Time 5 minutes
Cook Time 25-30 minutes
Servings
Ingredients
  • 2 cups Self raising flour
  • 1/2 to 3/4 cups Milk
  • 1/2 teaspoon Salt
Prep Time 5 minutes
Cook Time 25-30 minutes
Servings
Ingredients
  • 2 cups Self raising flour
  • 1/2 to 3/4 cups Milk
  • 1/2 teaspoon Salt
Instructions
  1. Heat your oven to 210*C. It needs to be hot.
  2. Measure the flour into a bowl and add salt.
  3. Mix in with a knife 1 1/2 to 1 2/3 cup of milk. Start with the lesser add more if needed. It will be a sticky mix. Make sure all flour is incorporated.
  4. Pour the batter into a greased and floured pan or tin. (I use a small cast iron frying pan. I take out the wooden handle). My pan has an approx diameter of 18cm. Sprinkle a little flour on top.
  5. Put into the hot oven for approx 25 to 30 minutes or until browned. Knock on the top to get a hollow sort of sound. Let cool for 5 mins. Break apart or slice and serve with butter and golden syrup, honey or jam.
Recipe Notes

My only concession to the really true Australian damper is I use milk, the original uses water.

No you don't need sugar.

For a sweeter damper add sultanas or chopped dates before mixing in the milk.

For a savoury damper add some herbs and grated cheese or small cheese chunks before you add the milk.

Make in a loaf tin, same time as above.  Slice to serve.

Pop tablespoons of dough onto a lined tray and make individual dampers.  Check time about 15-20 minutes.

Sliced leftovers makes great toast in the toaster for breakfast.

Yes this can be frozen.

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