Traditional Damper
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.
Ingredients
- 2 cups Self raising flour
- 1/2 to 3/4 cups Milk
- 1/2 teaspoon Salt
Instructions
- Heat your oven to 210*C. It needs to be hot.
- Measure the flour into a bowl and add salt.
- 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.
- 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.
- 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.
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.