Hi to all and happy New Year!  We have to feed 50 or 60 people in a few months time and reckon a damper to go with the stew would be the shot.  I'm sure someone here would have a recipe for a big damper?  We'd prob have to make 3 or 4 of them I'm guessing.  Hope that you can help me ouy, cheers gecko

Have never cooked one with more than 4 cups of flour and I don't think I have even seen one bigger than that.

Here is the basic recipe that I use. Click on plain damper  http://www.aussiecampovencook.com/campovenrecipes.htm

To make them more interesting you could add some dried mixed herbs.

I have tried making BIG dampers, but they always were less than optimum.  Even squashing down to 10 cm thick but 18" across in a BIG oven....

I now make a heap of smaller ones that I can control the quality of.  I can usually get 10 portions out of a 3 cup damper (for sides to a stew)

Like Derek I have never cooked one bigger than 4 cups of flour and don't think doubling up the quantities would work but then I've never tried it. Like Rastas suggests I'd opt to cook a bunch of smaller ones.
At the Millmerran Camp Oven Contest  the caterers cook stew for hundreds in converted truck rims (24" or bigger) and normal sized dampers in 14" ovens, that tells you something.

pd  

Wehn I have catered for lots of damper in the past, I made them about dinner roll size.
They don't take long to cook, usually cook more evenly and you can squeeze quite a few in a large CO.

Aart

Thanks guys, so a 4 cup one is doable?  You would get 15 or so serves off that I guess?  What size CO would you use for a 4 cupper and also a 3 cup job please, as we only have a limited number of CO"s ( who doesn't)  Thanks gecko