Name: Traditional Stockman’s Damper
Ingredients: 3 cups Self raising flour; 1 tsp salt; 1 cup water or milk, a little extra may be needed to pull the dough together

CategoryMains, Sides, Vegan, Vegetarian

This traditional recipe was originally made in a camp oven over an open fire. Damper could also be put onto the end of a stick and held over an open fire to cook. Then add some golden syrup or treacle...tastes amazing!

Australian damper, a traditional recipe from our pioneering days

3 cups Self raising flour

1 tsp salt

1 cup water or milk, a little extra may be needed to pull the dough together

Place the flour and salt in a pan

Make a well in the centre

Using a knife, slowly add the water or milk, a combo of the two is also fine

Keep mixing and cutting into the dough as you mix, this helps to create air pockets, until the dough comes together in one lump

Roll into a ball

Cooking Option 1

Home oven

Put on baking tray lined with paper, flatten the ball and score the top ie a cross from side of the damper to the other and into an oven at 200C or 180C fan forced

Cooking Option 2

BBQ or Camp Cooking

Otherwise into a heavy pan and onto the BBQ or camp fire, line the bottom with flour. Top with the lid and if on a camp fire the stockmen would often put some hot coals on top of the lid to create more heat.

Damper cooks in appox 30 min. It's cooked when the bottom sounds hollow when tapped.

Ingredients