With just 10 mins preparation time and 25 mins in the oven, this speedy loaf is ready on the table in just 35 mins. Place on a wire rack to cool before serving. Takes a while. Mick Viller is an avid camp oven cook who loves helping others to master Camp Oven Cooking. Wholemeal takes longer. Find a long stick 1/2 inch thick. In a bowl, add the flour and butter. You can’t go camping without making a damper, it’s almost a tradition! Swagmen were itinerants, often close to starving, and did not carry fancy stuff like yeast, tea towels and warm spots in the kitchen.. Adapted from www.taste.com.au Photo: Steve Brown. If making pumpkin damper, add cooked pumpkin and mix through. Use your knife to turn the damper out onto a lightly floured trivet covered with foil and put the lid on the camp oven. But what about those who are intolerant to gluten? Note: You can always use gluten-free plain flour if you wish. This recipe, when completely finished, tastes like a biscuit. Your email address will not be published. Percent Daily Values are based on a 2,000 calorie diet. Sift the flour and salt into a bowl and make a well in the centre. Grease a baking sheet. Takes a while. If making pumpkin damper, start by roasting the pumpkin. Use a sharp knife that has been dipped in flour to mark 8 wedges on top. Your daily values may be higher or lower depending on your calorie needs. Add the water to the flour mixture and use a round-bladed knife in a cutting motion to mix until the mixture just comes together, adding 1-2 tbs extra water if the mixture is a little dry. The damper should be ready when browned on top and sounds hollow in the middle when tapped. Wrap the damper around it so it's about an inch thick and about four inches long. Transfer to a wire rack for 5 minutes to cool slightly. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Get our top stories direct to your inbox. Recently, we've been putting together a list of recipes that's sure to make you a superstar in the kitchen, check them out below: This recipe is by Nornie Bero, owner of Melbourne indigenous cafe, Mabu Mabu. For more great things to cook at home, head to our Recipes section. If it is too stiff after the 200ml add … Line a baking tray with non-stick baking paper. Mix together using your hands by pressing together. Go for the classic version or shake things up with a pumpkin, wattleseed or saltbush damper. Damper recipe: Ingredients: 3 cups self raising flour 1 teaspoon salt 1 teaspoon sugar He hasn't liked any other 'drop biscuit' type recipe I tried. Visit our Facebook page for more photos, recipes, and more! Required fields are marked *. Maple syrup would be good too. Shape into an 18cm disc and place on tray. Butter and golden syrup is always a winner! For more information see our privacy and information policy, 3 cups self-raising flour (enough for one type of damper), 4 x 30cm sheets of banana leaves (optional), 2 tbs room temperature butter (or vegan butter), 500g or 1/4 Japanese pumpkin (optional, for pumpkin damper), 1 tbs wattleseed (optional, for wattleseed damper), 1 & 1/2 tbs saltbush (optional, for saltbush damper), 4 tbs room temperature butter (or vegan butter). Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth. Add comma separated list of ingredients to exclude from recipe. Cast iron camp ovens, wrapping in alfoil, or billies in the fire are not how my great gran cooked damper. Allrecipes is part of the Meredith Food Group. Use your fingertips to rub the Nuttelex into the flour until the mixture resembles fine breadcrumbs. prep time: two minutes max This is traditionally eaten warm from the oven and smothered with golden syrup. Preheat oven to 220°C/425°F/Gas Mark 7. prep time: two minutes max cook time: variable on oven and size of damper/s. You saved Delicious Damper to your. Here's how to make Nornie's damper. Stir in milk until a soft dough forms. Here’s a recipe for Gluten-Free Parmesan and Onion Damper! This is traditional bush tucker. Transfer to a wire rack for 5 minutes to cool slightly. place on floured scone/oven tray in smaller balls or as one big damper. Preheat oven to 375 degrees F (190 degrees C). Use a butter knife to cut into the big clumps and keep on stirring around and around. Really enjoyed it though, thank you!