09/04/2026
Damper for afternoon tea
Sticking with recipe for a reliable damper outcome.
Self-raising flour laid as a bed in the heated camp oven.
Cups of Self-raising flour, depending on the size of damper required (today I cooked a 2 cup damper)
1/2 tablespoon of icing sugar, for texture
1/4 teaspoon of salt.
Water
Mixing bowl and one of Nan's bone handle butter knife 🔪
Mix the dry ingredients, start to add a small amount of water. As the mix crumbles, start to add 'licks' of water. Mix and continue to add water until the mix comes together, Comes off the side wall of the bowl and gathers around the knife. Slice through the dough a few times. If sticky? add more flour.
When firm, airy and not sticky, it's ready for the oven.
Check the bed of flour, should be cracked, not burnt. If burnt or large cracks, remove some bed coal's, add more flour to cover the bed. When the bed is looking good, it's ready.
Score the dough with a cross, add to the oven. Replace the lid, check the coal's on the lid to ensure good cooking.
Check the damper around the 20 minute mark. Adjust heat to either speed up or re**rd the cooking.
When golden and drummy when tapped, it's good to come out of the oven.
Cool, coffee (or tea) and toppings for a good meal or snack.
❤️👌🤌
