Fun Recipes

How to make Bush Damper

In colonial Australia, stockmen developed this method of making damper out of what little ingredients they had. These bushmen were often away from home for a long time while they looked after their stock, and they only had campfires to cook on. Damper was created to make use of the sacks of flour they carried with them. It was originally made using flour, water and salt and baked in the embers of a campfire or an open fireplace. This recipe has a few extra ingredients for better flavour, but is still perfect for cooking in the hot embers of a campfire. Have a go, it’s really fun to make!

Ingredients:

- 3 cups of self-raising flour
- 1/2 teaspoon salt (optional)
- 3 tablespoons butter
- 1/2 cup milk
- 1/2 cup water

Method:

- Sift flour and salt into a bowl, rub in the butter with your hands until the mixture looks like fine crumbs.

- Make a hole in the centre and pour in the milk and water. Mix it all together.

- Knead lightly on a floured board until the dough stays together and looks smooth.

- Make into a round shape, brush with milk on the top, and cut a cross-shape on the top of the dough.

To cook in oven:

- Heat to 190°, use a tray lightly dusted with flour.

- Bake for 30-40 minutes.

To cook in campfire:

- Grease the camp oven with a thin layer of butter and lightly dust with flour.

- Add dough and cover with a lid.

- Place in your campfire after the flames have died down and cover with hot ashes and coals.

- Bake for about 30 minutes, or longer if the fire is smaller.