Have you ever tried damper, cooked the traditional way on a smoldering campfire? This homemade bread was first made by European settlers and is still a popular food in the bush today. Subscribe 🔔 [ Ссылка ]
Former drover Tac Towns was at the Jack Johnson Memorial Gala Day in Scone, NSW, to teach people how to prepare this belly-filling Aussie classic.
Simply add three cups of self-raising flour into a bowl and add a cup of powdered milk, a pinch of salt and mix it through. (Tac uses a knife, but a spoon probably works best!) Then add two cups of water and mix that through until it becomes a thick dough. Now place the damper mixture on a flour-covered board and sprinkle a bit more flour on top. Pat it into shape using a spatula (or any other similar kitchen utensil you’ve got to hand). Place the damper into a pot pre-heated on the campfire, pop the lid on and place some coals on top. (Make sure you don’t burn yourself!) After 40 minutes or so you should have a perfectly cooked damper.
You can vary the recipe by adding other ingredients such as sultanas and sugar – which Tac comically refers to as ‘spotted dog’. Serve warm with some butter and Cocky’s Joy (golden syrup). Bon Appetit!
Produced by Bridget Murphy, ABC Upper Hunter.
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