Damper is the great Australian bread! You don't need a camp oven to enjoy it, you can cook it right at home with these recipes.
If possible, serve your damper straight from the oven, but if it must be cooked ahead, wrap the loaf in a tea towel to keep it warm.
Traditionally, damper is cooked directly on the coals of a camp fire. If you use this method, have a beer handy in case some of the ashes on the damper are still glowing when you eat it!
I was very excited about making this damper and was hurrying to get to the computer and submit it. Enjoy!
This is an oven baked damper loaf but if you want to be traditional you can cook it over a campfire on a stick! Serve with cocky's joy (golden syrup).
This recipe was invented by my sister and is always a hit at parties. Serve the dip with the bread removed from the loaf and guests can also eat the bread "bowl."
You won't believe something this easy can be this good! You can either bake it all as one, like a damper, or as individual scones.
I have cooked this recipe a hundred of times and it is a real hit with kids and adults alike. Traditionally I have always used a camp oven but you can even cook this at home in your conventional oven. Eat with golden syrup or treacle.
The origins of damper are from a poor settler's simple combination of flour and water cooked in the coals of a fire. As times progressed, people became richer and items like butter and milk became more accessible thus damper grew into a recipe like the one below.
Australian-style cuisine with Australian native fruits