It can get a little chilly in the dry season (insert all southerners rolling their eyes) and the best way to get toasty is in front of a campfire. Family favourite is my homemade damper in a camp oven cooked over hot coals (hmmmm just thinking about), the best part is it’s so easy to knock up! There are loads of damper recipes out there but often they are quite dense. Not mine though, its fluffy and flavoursome because of my secret ingredient… a stubby!
2 cups self-raising flour
Good pinch of salt
1 stubby (375ml) of your favorite ale (can substitute with lemonade)
2 tsp oil
1. Season your camp oven with oil and place on coals to pre heat.
2. Put flour and salt into a bowl & make a well in the middle.
3. Pour 250-300 ml of your beer in with the flour, amount of beer will differ on the flour and the weather. Give it a quick mix and make sure not to over work the dough. Add extra beer or flour if needed.
4. Chuck the dough in your camp oven and score it with a knife if you want to be fancy. Cook for 35-40 minutes, all depends on the heat of the coals. Damper is complete when it’s golden and sounds hollow when tapped. Make sure you eat it warm! Butter and golden syrup are my favourite toppings!