Damper

4 cups self raising flour
1 teaspoon salt
20g melted butter
1 cup milk
1/2 cup water

220 degrees @ 25 mins
180 degrees @ 10 min

:p Attachment 467292

is that "followed by 10@180" ?

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Originally Posted by poundy

is that "followed by 10@180" ?

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ah yes :wink:

That looks good.

Wikipedia told me what it is but not how it's served. Warm with butter? Dipped in honey? Toasted with garlic and olive oil?

Around here we would probably just smother it in sausage gravy.

Quote:

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Originally Posted by dmorse

That looks good.

Wikipedia told me what it is but not how it's served. Warm with butter? Dipped in honey? Toasted with garlic and olive oil?

Around here we would probably just smother it in sausage gravy.

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Warm with Golden Syrup.
TT

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Originally Posted by Twisted Tenon

Warm with Golden Syrup.
TT

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First I've heard of Golden Syrup. So, another Wikipedia adventure.

From this Wikipedia article:

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In 1883, Charles Eastick, an English chemist at the Abram Lyle & Sons (now part of Tate & Lyle) refinery in Plaistow, east London, further formulated how sugar could be refined to make a preserve and sweetener for cooking, bringing it to its current recipe. Charles and his brother John Joseph Eastick experimented with the refining process, of the bitter molasses-brown treacle—hitherto a waste by-product of sugar refining—into an eminently palatable syrup with the viscosity, hue, and sweetness of honey.[3] The resulting product was marketed commercially in 1885 as "golden syrup".[4] The name "golden syrup" in connection with molasses had occurred, however, as early as 1840 in an Adelaide newspaper, the South Australian.

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(Bold underline is my emphasis)

So the Australian connection is interesting but what caught my attention was the mention of Tate & Lyle. I live in the USA Midwest, the Cornbelt, and there's a large Tate & Lyle corn processing plant a few miles from my house. Small world.

Done in a camp oven on a fire is even better :)

SWMBO has done a very similar version in our camp oven with black olives and garlic.
The smoke imparts an interesting added flavour.

Attachment 467313

Dave, originally damper was a blob of dough buried in the ashes of a camp fire, from the days when it was a comfort to pull up a log and pretty much spoon your food straight out of the billy. (If you had a spoon.)

I still prefer it cooked that way, along with a spud or two. One quickly learns to not eat the 'crunchy bits.' :D

How and what you eat it with, well... that depends on what you have packed in your matilda. Dunk it in baked beans? Use it as a trencher for stew? Whatever.

After a long day, it's all good tucker. :)

I am not skilled in the kitchen so please be gentle with me.

The ingredient measurements seem to be in Imperial.
The temperatures seem to be low for this non chef. Are the temperatures Celsius?

Just wondering.

cups and grams ---- yep, metric

And yes, C, again, metric. All expected on the aussie WWFs ;)

Think metric, it's a dozen times easier.

Ten times easier i can see, but twelve times easier? I'm just not sure ;)

Traditional damper is done in foil or camp oven in the camp fire. No thermometer or thermostat.
While I say camp fire, it is more hot coals than fire.