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Add about half the milk to the flour and mix well. Add more milk until the dough comes away cleanly from the sides of the bowl. You may not need to use all the milk as this may make the dough too wet. Line the bottom of a camp oven with foil and spray lightly with cooking spray – if you have extra flour you can also sprinkle a light dusting of flour onto the foil to help stop the damper from sticking. Place the dough into the camp oven with the lid on and place on the edge of the fire with a scoop of hot coals on the lid. Cook for about 30 minutes, rotating to the camp oven after 15 minutes to ensure the damper cooks evenly. Check damper after 30 minutes. If it's golden brown on top and sounds hollow when you tap it, then it is cooked. If not return to fire for another 15 to 20 minutes. Cut into moderately thick slices and serve while still warm. Top with butter, and your favourite toppings like honey or jam or grated cheese. To have a more interesting damper, try mixing in one of these favourites: Mushrooms Desiccated coconut Cinnamon Sultanas Cheese Chives Parsley Note: be careful when cooking on an open fire as the heat may be uneven and it could burn easily |
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Cooking Time: 30- |
Serves: 4- |
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Ingredients: Aluminium foil Non- 3 cups self- 1 teaspoon salt 1 1/4 cups full cream milk Camp oven pot with lid |
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