Australia’s Very Own Camp Oven & Outdoor Cooking And Camping Forum

Oct 25^th, 2009 at 12:16pm

Cactus Offline
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4 cups SR flour
2 tspns baking powder
2 tbspns powdered milk
1 tbspn caster sugar
1 pkt French onion soup mix
Sift flour & other ingredients; add soup mix & add water to dry ingredients to make a soft dough. Bake in hot oven as per usual damper for about 30mins or until cooked when tested.
Absolultely yummy; would go really well with stews OR casseroles OR soups.
Muzz

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Reply #1 - Oct 25^th, 2009 at 12:20pm

Derek Offline
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You are becoming the master damper cook Muzz. Looks the goods and I reckon the flavour would be great.

Derek

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Reply #2 - Oct 25^th, 2009 at 12:31pm

Cactus Offline
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Derek
I have been cooking a Damper almost everyday for the last 6 weeks, (weather permitting) at one stage the back lawn was almost covered in the failures.
The two main things I have found is Heat control and the correct amount of the added liquid.
Muzz

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Reply #3 - Oct 25^th, 2009 at 3:10pm

Carolyn™ Offline
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WOW Muzz they both look really great.

Did you use the same CO for both this and the pumpkin one?

What was the size and the number of heat beads?

Dramas here with todays practice but it still ended up edible (not a damper) will post when I get the strength to finish it off.

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Reply #4 - Oct 25^th, 2009 at 4:12pm

Saltbush Bill Offline
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Cactus wrote on Oct 25^th, 2009 at 12:31pm:

I have been cooking a Damper almost everyday for the last 6 weeks, (weather permitting) at one stage the back lawn was almost covered in the failures.

Sounds like you need to buy some chooks Muzz................Both the dampers look excellent Wink

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Reply #5 - Oct 26^th, 2009 at 8:17am

Cactus Offline
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Carolyn
The oven I used, 12" Billmans, in my home made Camp Oven Companion (Gas) I can use Heat Beads in it also, for covenants the gas is easier, I have been using a oven temp gauge to get the heat right, very important. I will get my new Camp Oven Mate today.
Muzz

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Reply #6 - Nov 26^th, 2009 at 12:10am

pearlie Offline
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Have just tried this tonight and Sundryed, you are a legend. It was stunning! Thanks for the recipe mate..
Cooks up a treat in a 12inch CO in the cobb.

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Reply #7 - Jan 21^st, 2010 at 1:34am

pearlie Offline
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Hi all,
Just want to say that I have now made this damper 5 times and every time it works out really well. Was a real winner on our Vic High Country trip a few weeks ago. Cheesy

This will go down as one of my all time faves, thanks Sundryed.
BTW, I have cooked it in a cobb, campfire and hillbilly and all turned out sensational. Just doesn't last long...... Grin

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Reply #8 - Jan 22^nd, 2010 at 7:03am

outback jack Offline
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another winner sundryred.

cooked it last night, it was great

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Reply #9 - Aug 16^th, 2011 at 10:18pm

Rufzgutz Offline
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I gave this a crack tonight. didn't have powdered milk so used some coffee-mate

quartered the ingredients and made a small damper for our casserole tonight.

agree with others, very flavorsome. a touch salty for our tastes but will add a little less f/onion next batch.

the archives here are rippers Cheesy

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