I’m not a beer drinker, but I have to admit this beer damper is something else and the aroma in the kitchen as it cooked made me want to rethink my lack of love for the frothy brew. I’ve used Matso’s Mango Beer in this recipe, note this is a vegan beer. It’s amazing to drink and makes the best beer damper. Some great options for this damper is to add some Australian native herbs such as ground pepperberry, wattleseed or lemon myrtle, all these amazing bush herbs will take your, not-so-humble, Beer Damper to whole new level, just a great Aussie BBQ addition. As well as your oven remember you can cook it over the BBQ, just make your own camp oven, put the damper in a heavy saucepan with lid and let it bake!
Heat oven to 200°C/fan 180°C
Mix flour and soda and pinch of salt together
Rub butter into the flour with your fingers until it resembles fine bread crumbs, don't overdo this
Make a well in the middle of the flour, using a knife, I use a bread and butter knife, mix in the beer until it comes together, add a little more beer if needed
Put into a greased pan into the oven or a billy over a camp fire and cook
Make a round flat shape put on taking tray lined with baking paper and into the over for approx 30 min
The damper will be cooked when you tap the bottom of the damper and it sounds hollow
This is a great general damper recipe. I've also used other bubbly options such as apple cider, lemonade and sparkling mineral water, just have fun with the recipe.
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