Damper cooked on an open fire isn’t just delicious, it’s an experience! I’ve made damper in my normal oven (find the process here: Damper Recipe). I have also done damper in a dutch oven on an open fire (details here: Damper in Dutch Oven). We recently went camping at Mount Tamborine, and this time, I did damper on sticks and it was a MASSIVE hit. I’ll detail below the recipe and tips.
- 3 Cups Self-Raising Flour
- Pinch Salt
- 5 Level Teaspoons Butter
- 1/2 cup milk
- 1/2 cup water
I put all the dry ingredients (measured out) in a container (3 cups of SR flour & a pinch of salt). I add the wet ingredients when I’m ready to make the damper.
To make the damper, I rub the butter into the flour, then make a well in the centre and add milk and water. Mix together and kneed into a ball.
I sent the kids to get good-sized damper sticks. They need to be thick enough (a couple of cms) and long enough to hold over the fire (over a metre long).
Breaking off small dough bits, roll them into a long snake shape.
Wrap a section of alfoil around the end of the stick. Wind the dough around and press the dough into the alfoil. Note: You can wrap directly on to stick but make sure you look for a smooth stick (so you don’t get bark bits in your dough). I find the alfoil works well because it helps cook the inside.
Hold the damper sticks over the heat of an open fire until golden brown. This might take 10 minutes or so. It’s part of the fun! Tip: Hot coals with a little flame works best rather than a full-on flaming fire.
Once golden, gently slide the dough off the stick. Stuff with butter and maple/golden syrup or honey. BEST.