Make your own damper

Whether you're on a camping trip or just sitting in your backyard around a fire pit, there's nothing quite as enjoyable as fresh damper cooked over hot coals. Best eaten with lashings of butter and golden syrup that drip down your arm. 

Make your own damper:

You'll need:

• 2 mugs self-raising flour
• good pinch of salt
• about 4 tbsp butter
• 1/2 mug milk
• 1/2 mug water
• 8 long green sticks, clean
• butter and golden syrup, to serve

 To make the damper:

1. Add flour, salt and butter to a large mixing bowl.
2. Rub in the butter until the mix resembles fine breadcrumbs.
3. Make a well in the centre of the mix and add the milk and water. Gradually mix into the flour with a knife until a dough starts to form. If it’s a bit sticky, add a little more flour; if it’s too dry, add a little more liquid.
4. Once the dough comes together, tip out onto a floured surface and give it a quick knead until it’s soft and pliable.
5. Divide the dough into 8 pieces and then roll each piece into a sausage shape. Wind each piece around a green stick.
6. Cook over hot coals, turning often until the dough is cooked. This does take a little patience, and you may find yourself holding all 8 sticks after 5 minutes! It will probably take about 15–20 minutes for the damper to cook.
7. To test, gently twist the bread. If it feels loose it’s ready; if it doesn’t move, the centre is still raw.
8. When cooked, pull the damper off the sticks and serve with extra butter and golden syrup.

TIP: The thinner the damper, the quicker it will cook!

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Make your own damper originally featured in Lunch Lady Magazine Issue 3. Recipe and photograph by Kate Berry.