The roast wattleseed gives the bread a slight hazelnut flavour. We use a lot of native herbs and spices for the food we serve at our campfire dinners, including this damper.
- 3 cups self-raising flour
- Pinch salt
- 1 tbsp roasted wattleseed, ground
- 1 tbsp custard powder
- 1½ cups milk
- ½ cup cheddar cheese, grated
- Butter and golden syrup, to serve
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. Preheat the oven to 200°C. Grease a medium rectangular loaf tin or bread tin. Sift the flour into a large bowl and stir through the salt, ground wattleseed and custard powder.
2. Slowly pour in the milk, stirring continuously, until combined into a sticky dough.
3. Tip the dough into the prepared tin, then sprinkle over the cheese. Bake for 30 minutes or until risen and golden.
4. Thickly slice the damper and spread with butter and a drizzle of golden syrup.
• As seen in Outback Gourmet, Geoff Mark – known as Marksie – cooks this in coals but we’ve given an oven alternative here for home cooks. You can find out more about his bush-food flavoured camp oven dinners, held near Katherine in the Northern Territory, at the Marksie’s Stockman’s Camp Tucker website.