How to Cook Aussie Damper

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In its original form, damper was little more than flour, water (often salt water) and a little bicarbonate of soda. Sometimes even the bicarb was unavailable. It was not great bread, but it was sustaining and would be baked in a camp oven each day.

A camp oven is really just a cast iron pot with a flat lid that stands on the hot coals, with more coals piled on top. It's very effective, but you probably wouldn't want one in your kitchen.

These days damper is rarely made in Aussie households, although it does still put in an appearance on the occasional overnight camping trip, and some bush campers also have a favorite recipe.

Modern damper is a little more complicated than the original and a lot more edible, but it's still simple to make and bake. It makes a great standby when you find you've run out of bread, because it is so quick and easy to do. It won't keep, but it's delicious when fresh and is great with just about any kind of soup or stew.

Here's my version:

Pre-heat the oven to 220C (425F).

In a suitable bowl sift 420 grms of self-raising flour and 1 tsp salt.

Using a wooden spoon or spatula, stir into this 3 tbs melted butter, 125 ml milk and 125 ml water.

Mix well, knead lightly, just a couple of minutes, then pop it into the oven on a floured baking tray for around 20 minutes. It's done if the bottom sounds hollow when tapped.

Allow to cool slightly and serve warm with butter or a good olive oil.

Damper will make thick toast for lunch the following day which is great with fresh tomatoes and olive oil, tinned sardines, tapenade or other toppings, but it does go stale overnight and is not much fun to eat 'raw' once it has.

You can also toast slices of damper, put them under the grill with some cheese (such as Gruyere) on top and then float them in bowls of onion - or similar - soup.

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