Had home made chicken soup for dinner tonight but with it, we had my first "Cobb cooked" damper. I went a little heavy on the milk and had to add more flour but it turned out kind of ok. A tad doughy perhaps but very filling. Neither the wife, nor Mum or myself could manage more than one piece with out big bowl of home made chicken soup.

I can't really say  how long it took to cook as I forgot to check the time when I put it in the Cobb. I only used 5 heat beads but I reckon it might have taken an hour. The roasting rack I ordered hasn't arrived yet so I sat the round cake tin on 3 egg rings, evenly spaced, to allow airflow underneath.

Very pleased with my 1st effort but there is definitely room for improvement. I reckon this might even go well for a snack with some jam on it. 

I always find getting the cooking right with breads and dampers hard, the knock and it should sound hollow advice doesnt work for me.  You can get a probe and when its about 200F its cooked.  Toasting it solves the problem usually.

Looks pretty good to me.
They're hard to get right.
Aart