Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire. Grease the inside of your camp oven lightly with 5g butter and place it on the coals, preheating it to about 220 degrees C.
Mix flour, baking powder, sugar, 2 tablespoons powdered milk and salt together in a bowl. Rub 15g butter gently through the mixture. Mix raisins in by hand. Make a well in the center of the mixture. Add cold water, 1 tablespoon at a time, mixing well after each addition, until dough stops sticking to the sides of the bowl.
Dissolve 1 1/2 teaspoons powdered milk in an equal amount of water in a bowl.
Turn dough out onto a floured board and knead gently a few times. Shape into a rough circle or loaf about 2cm thick. Place in the preheated camp oven. Brush the top of the damper with the dissolved milk.
Cover and bake over the fire until a skewer inserted into the center comes out clean, about 30 minutes.
Lift the lid with a metal tent peg and remove the damper carefully. Cover with a dry towel, and let rest in a warm place for 3 to 4 minutes before serving.
You can use any dried fruit instead of the raisins.