30 April 2006

Bonfire Damper

Lana drips in butter and syrup while Rose waits.

Damper is a simple unleavened bread made by the early settlers and is cooked over a fire. Lana used to do this when she was a child, and we are passing on the tradition.
You get the damper mix and wrap it around a stick of about a finger's thickness. Cook it over the hot embers so it cooks and doesn't burn. When done, pry it carefully off the stick and fill with butter and Golden Syrup. In the US Molasses or honey or Sorghum Syrup would probably do the trick too.
Eat it outside as the butter and syrup melt and go everywhere. Finger lickin' good!
We based this recipe on one from Global Gourmet.


* 2 cups self-raising flour
* 1/2 teaspoon salt
* 2 teaspoons sugar
* 3 tablespoons butter
* 3/4 cup milk

Mix the flour, salt and sugar together in a bowl. Cut the butter into the dry mixture. Add milk to make a soft dough. Knead lightly on floured board until smooth. Shape into round loaf. If using for bonfire damper, cut into smaller bitys which would wrap nicely on a stick.
If you want to make a loaf, brush with milk, and bake at 375 F/190C for 30 to 40 minutes, or until the loaf makes a hollow sound when tapped.

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