Get the proper bush flavour into your damper by cooking it over hot coals in a camp oven. The bush tomato adds an earthy tomato and caramel flavour to the bread.
- 3 cups self-raising flour
- ¼ tsp salt
- 1 tsp sugar
- 80 g cold butter, cubed
- 2 tbsp ground dried bush tomato
- 180 ml milk
- a few whole bush tomatoes (if available), for garnishing
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Prepare a fire to make hot coals for your damper. Grease and flour a camp oven.
2. Place flour, salt and sugar in a bowl, then rub butter into our mixture until it resembles breadcrumbs. Add in ground bush tomato and mix through.
3. Make a well in the centre of the mixture and add milk, slowly turning the mixture until it is a soft dough. Knead gently on a floured surface.
4. Shape into a round loaf to fit the circumference of your camp oven. If garnishing, press the whole bush tomatoes into the top of the dough. Place dough into camp oven and cover with lid.
5. Dig a hole near your fire, place hot coals at the base and cover with dirt. Place camp oven in the hole, put some sand on top of camp oven lid, and top with some more hot coals.
6. Leave to bake for 25 minutes, or until a skewer comes out clean and damper has a hollow sound when tapped.
7. Serve warm with butter and treacle or your favourite jam.