Aussie Damper

cooeedownunder · Jul 21, 2008

I posted this on my blog yesterday, and thought I would share it here.

I was asked the other day, “What was one of the most memorable things you came across in your research of Australian Flavour?” The first thing I thought of was a quote taken from an early Australian journal. After reading a few lines I almost skipped what makes the following statement memorable.

Damper

“A bushman’s recipe, which some people swear by and others swear at. Make a hole in some flour in a ration bag, pour in a quart pot of boiling water and stir it with a stick until you have a lump of dough, which you lift out from the surrounding flour, slightly flatten and bake in the ashes. A more luxurious way to mix it is to take off your leather legging and mix it on that, or a piece of bark.”

Mumut · Jul 21, 2008

Using water in which the potatoes were boiled is a way of giving it extra flavour and consistency.

Mandy-Jane · Jul 21, 2008

We made it once and cooked it on a stick over a fire outside. It was delicious!

cooeedownunder · Jul 21, 2008

Jam Tin Damper

This recipe uses a jam tin, which needs to be cleaned, and have the label removed. The oil tin is then half filled with self-raising flour which has been mixed with a pinch of salt, and enough water to form a stiff dough. The tin is then placed in a very hot oven until the bread turns a golden brown.

Mumut · Jul 22, 2008

Mandy-Jane said:
We made it once and cooked it on a stick over a fire outside. It was delicious!

Really nice with golden syrup.

Jo · Jul 22, 2008

Mandy-Jane said:
We made it once and cooked it on a stick over a fire outside. It was delicious!

We had a damper making competition during our Year 10 school camp. My friend and I cooked ours on a large, alfoil wrapped stick, then the inside of the damper was smeared in butter and stuffed with marshmallows and a generous drizzling of melted milk chocolate.

We won.

Mandy-Jane · Jul 22, 2008

Mumut said:
Really nice with golden syrup.

Hmm. I've tried honey, but not golden syrup.

Mandy-Jane · Jul 22, 2008

Jo said:
We had a damper making competition during our Year 10 school camp. My friend and I cooked ours on a large, alfoil wrapped stick, then the inside of the damper was smeared in butter and stuffed with marshmallows and a generous drizzling of melted milk chocolate.

We won.

Marshmallows? Oooh I don't know about that! Sounds a bit wicked to me!

Mac H. · Jul 22, 2008

Mind you, the original quote would have definitely been tounge-in-cheek.

The quote seems to be from a 1911 cookbook, that also contained very snobbish recipes like the good old 'carpet bag' steaks. (Why someone would stuff oysters INSIDE a steak is beyond me)

Mac

Jo · Jul 22, 2008

Mandy-Jane said:
Marshmallows? Oooh I don't know about that! Sounds a bit wicked to me!

You reckon we could get it off the female teachers who were taste-testing? :tongue

It was crispy on the outside, and doughy, gooey and rich on the inside--great camp food, especially for teenagers (and female teachers...). You could probably sprinkle in a few peanuts for crunch, too. Then it'd be the rocky road of dampers.

cooeedownunder · Jul 22, 2008

Mac H. said:
Mind you, the original quote would have definitely been tounge-in-cheek.

The quote seems to be from a 1911 cookbook, that also contained very snobbish recipes like the good old 'carpet bag' steaks. (Why someone would stuff oysters INSIDE a steak is beyond me)

Mac

Carpet bag steak is actually nice - assuming you like oysters. It was also the main discovery I made. Americans have attributed the recipe to them, but it appears that Australia had a printed recipe of it at least 40 years earlier than our American friends.

L M Ashton · Jul 23, 2008

The first two posts about damper made no mention of salt. Was it an omission, or is it frequently made without?

Jo · Jul 23, 2008

I use salt, but I'm not sure if it's routinely used in a basic damper. The damper I make is like a scone mix, with one teaspoon of salt (or half a teaspoon for a lighter loaf), 3 cups of SR flour, 20g melted butter, 150ml milk and 130ml water. For flavour variations, I add 1/4 cup cooked, diced bacon and 2 tbs chives, or 1/4 cup cheese and 2 tsp mixed herbs, or 1/4 cup rolled oats and 2 tbs honey.

L M Ashton · Jul 23, 2008

Jo, what's SR flour? Am I being dense?

What you're describing there sounds nummy, by the way.

Jo · Jul 23, 2008

It is! SR flour is Self Raising Flour--flour with the raising agents like baking powder--baking soda and cream of tartar--already in it.

L M Ashton · Jul 23, 2008

Ah, of course.

Thanks!

Haggis · Jul 23, 2008

cooeedownunder said:
. A more luxurious way to mix it is to take off your leather legging and mix it on that, or a piece of bark.”

Crap. I'm fresh out of leggings.

cooeedownunder · Jul 23, 2008

The first post was taken from the journal as is, but salt is in all real damper. Salt, water, plain flour is the basic recipe..today, milk, or self raising flour (1 cup of plain flour and 1 teaspoon baking powder make self raising flour)

KC Sunshine · Jul 23, 2008

We made damper on Grade 3 school camp. So soft and gooey inside, crispy and delicious outside. It's really good when it gets a little bit burnt to.

You definitely have to make it yourself- I hate that damper bread you can get from the bakery and the supermarket. They think because it's soft and has flour on it that it's damper. But it aint!!!

cooeedownunder · Jul 24, 2008

Mandy-Jane said:
Hmm. I've tried honey, but not golden syrup.

Try vegemite, after a little butter

Mandy-Jane · Jul 24, 2008

cooeedownunder said:
Try vegemite, after a little butter

That sounds delicious. I LOVE vegemite and butter on hot toast, so this will be worth trying!

Jo · Jul 24, 2008

Mmmm-mmm. Hot and buttery with the zing of Vegemite. *drools*

cooeedownunder · Jul 24, 2008

Here's another;

Burdekin Duck

Although one would expect it to include some form of fowl due to its name, none is present. The meal was developed by early settlers who lived along the Burdekin River in Queensland, Australia. The only ingredients were damper dough, made rather damp, and corn beef, which was wrapped in the dough mixture and fried to a golden brown colour.

Ol' Fashioned Girl · Jul 25, 2008

Mandy-Jane said:
We made it once and cooked it on a stick over a fire outside. It was delicious!

This must be a very stiff dough, yes?

Mandy-Jane · Jul 25, 2008

Ol' Fashioned Girl said:
This must be a very stiff dough, yes?

No more stiff than bread. Just right.

Aussie Damper

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