Damper?

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Damper?

Postby markannab » Mon Feb 09, 2009 7:11 am

I'm posting here because good old fashioned damper IS a favourite - but I'm wanting to know how different ones make it. I made my first ones by tossing them in coals wrapped in foil last trip. They were fist-sized and came out not too bad. Just salt, water and wholemeal flour (can't eat white flour). They came out OK.

Any suggestions or alternatives? Also, I don't have a camp oven!!!! :shock: Also, any tricks for throwing them without any kind of wrapping straight into coals?

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Re: Damper?

Postby HGMonaro » Mon Feb 09, 2009 11:32 am

we usually cook them in foil in the coals. I usually "have to" crack a beer for the damper... other than that I think it's just flour. salt and water (the Mrs makes it!).

Been to a couple of campfire evenings where they cooked the damper direct in the coals (no wrapping). They just pulled it out, dusted it off and broke it into pieces. Seemed fine!
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Re: Damper?

Postby Ricklanga » Mon Feb 09, 2009 4:54 pm

I've seen it wrapped around a large stick and put on the coals. When it is cooked you just pull it out with the stick like a handle.

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Re: Damper?

Postby HGMonaro » Mon Feb 09, 2009 11:32 pm

actually, that reminds me, we've had it done that way too!
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Re: Damper?

Postby Derek Bullock » Wed Feb 11, 2009 7:13 pm

I hate cooking damper. :?#
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Re: Damper?

Postby amanda » Thu Feb 12, 2009 8:34 am

I'm sure damper is a very boring thing for someone like you to have to cook Derek.
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Re: Damper?

Postby Poodle Jewel » Thu Feb 12, 2009 9:15 am

I love damper and scones,but you have to have dinky di butter.Derek knows i love his scones. :grin:
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Re: Damper?

Postby Derek Bullock » Fri Feb 13, 2009 8:52 pm

amanda wrote:I'm sure damper is a very boring thing for someone like you to have to cook Derek.


Noooooooooo, it's not that I find them boring, I just have trouble making them and have had too many failures. ::()
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Re: Damper?

Postby amanda » Mon Feb 16, 2009 9:05 am

Now that DOES surprise me!
It's all fun and games until someone gets hurt - then it's bloody hilarious!
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Re: Damper?

Postby GypsyLady » Mon Feb 16, 2009 9:23 am

Me too Derek....that is very surprising given your other cooking talents.

I make a great sweet damper with sultanas.
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Re: Damper?

Postby Derek Bullock » Mon Feb 16, 2009 7:38 pm

Oh I have the odd success but would rather bake bread.

I was doing a demonstration using a Bedourie camp oven once and was cooking a rum and raisin damper. Had about sixty people watching. Looked good going in the oven but when I lifted the lid after 25 minutes it was about an inch thick and completely covered the base of the 12 inch oven. The smell was delicious and everyone was eager to have a look and I thought. "Bugga, what am I going to do". The brain was in overdrive with nothing coming forth so I lifted the lid and popped it on a cutting board and kept talking about how fantastic it was. No-one but me seemed to notice that it looked more like a pancake than a damper so I cut it up and passed it around to lots of "oohs" and "ahhs". I should have taken a photo.

I haven't cooked a damper at a demonstration since. :*** :*** :*** :***

Here is a two cup damper I cooked for myself not that long back

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But better still here is a nice loaf of bread

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Some cheese and bacon bread rolls. Much better again

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Re: Damper?

Postby Ozzycamperboy » Tue Feb 17, 2009 8:11 am

What do you actually use for your basic damper? I've always wanted to do it but always forget. Just self raising flower, water, and salt??
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Re: Damper?

Postby GypsyLady » Tue Feb 17, 2009 8:14 am

I never use salt in any of my dampers, can't see the need for it.

My basic recipe is SR flour, water and milk powder.
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Re: Damper?

Postby HeathGQ » Thu Mar 05, 2009 1:50 pm

SR flour, milk, sugar....

or

SR Flour, butter, beer, honey

or

flour, water, ham, tomato and cheese
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Re: Damper?

Postby edspaj » Sat Mar 07, 2009 8:59 pm

I usually use sr flour goldensyrup and beer .

anything with bubbles in it will airate the mix and you will end up with a nice light damper.

cheers eddy
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