Hi Derek

Thought this may help.

Old style Damper

3 cups S.R.Flour
1tsp Salt
2 tsps Sugar
1 tbls Butter
Approximately 1 cup of milk and water to mix.

Put dry ingredients in bowl. Rub in butter. Add liquid abit at a time until you have a moist but not wet dough.
Turn onto lightly floured board and gather into a ball. (Mound0
Place on tray in oven or camp oven and cook for 30 to 35 mins.
or until risen and golden brown.
Serve with golden syrup butter or jam.

Variation
Herbed damper.  Add 1tsp herbs-- Rosemary, chives, etc.
Sultana- add 1/2 cup sultanas, cinnamon and nutmeg.
Savoury-- Add 1/4 cup chopped red and green capsicum, pepper to taste, finely grated onion and chopped bacon.

Hope this is of use.

Ronnie h

Hi all have been using camp ovens since i WAS ABOUT 16 generally as a drover after I left school and was given this recipe by an old bloke who would have been in his 80s in the early 1960's so rather than see the recipe disappear I thought that I would share it with you. This damper is the best I have ever eaten and provides a great plain damper to replace bread and as in all damper mix's you can add whatever extra fillings you wish but is great on its own:

4 cups or (2 sifters) self raising flour silfters were used to eliminate weevils
3 tablespoons Sunshine milk powder
2 teaspoons baking powder
good pinch salt
tepid (warm) water to mix to a dough
mix dry ingrediants in a dish or bowl then make a hollow in the centre of the mix and slowly add the water while mixing knead into a ball until the dough feels slightly rubbery then place in the centre of a hot camp oven and bake for 30 min in a hot camp oven.
Remove and enjoy hot or cold
I have always found this damper to be very popular and there is never any left over.

Regards Kel

Most damper recipes are pretty much the same, I won a cooking comp with this one two weeks ago against a lot of cooks many who used beer instead of water, the judging criteria was: Taste, texture and appearance.
4 cups SR flour
2 tablespoon full cream powdered milk
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt.
I often add dried tomatoes to the mix with olives on top for a savoury damper or sultanas after soaking them in port for something a bit special.
Mix dry ingredients together and aerate by passing thru a sifter. Add warm water slowly while mixing with a broad bladed knife until it is moist but stiff. Don't overdo the mixing, you'll kill it !
Sprinkle PLAIN flour into your warmed oven, also cover mixture with plain flour, this will give it a nice golden crust, place into oven and bake for about 30 minutes.
Terrific with Cocky's Joy when warm or toast the next day.    pd

Wow, thats a term I haven't heard for a long time Sooty ~ Babbler


Derek

You will have to ask the cook Furph