Damper

The Damper has changed over the years. The original recipe used by settlers and bush-rangers consisted of plain flour plus a pinch of salt mixed into a stiff paste with water or cold tea. The batter was then wrapped around a sturdy green stick then slowly turned over an open fire till cooked.

Damper

Ingredients:

• 2 cups Self Raising flour

• 1/2 teaspoon salt

• 1 cup mashed dry potato or pumpkin

• 1 tablespoon fresh chopped herbs or 1 teaspoon dried herbs (optional)

• just enough cold tea to make a soft dough

Method:

Mix all ingredients together & knead well. Either roll into a flat ball and bake in moderate oven till the loaf sounds hollow when tapped or fry over low heat in a lidded, heavy saucepan or wrap around a green stick and cook slowly over hot coals turning often. Dampers are also cooked in traditional camp ovens which comprise a ring of tall rocks dug into the earth and topped by a flat stone, surrounded by a wood fire.

Marmalade Damper

• To the preceding ingredients for Damper, add...

• 2 tablespoons marmalade jam, 1 heaped tablespoon brown sugar, 1 tablespoon each grated lemon and orange rind.

Method:

Mix all ingredients together and knead till elastic. Form into small, flat balls, place on a pizza tray, sprinkle liberally with brown sugar and nutmeg mix. Bake in a hot oven till straw comes out clean. Yummy cold, but divine eaten warm.