Thursday, January 25, 2007
Damper
Yield: 1 damper 2 1/2 c Flour, self-raising 1 t Salt 1 t Butter 1 t Sugar 1 c Milk (or use about -1/2 C of powdered milk -and about 1 C water) Preheat oven to 350 degrees F. Mix together the dry ingredients and the butter. Add the liquid and mix well. Knead for about 5 minutes (if you don't know about kneading, look in a good cookery book with plenty of pictures, it's difficult to describe in words). Shape into a flattened ball and place on a greased and floured baking sheet or in a greased and floured round cake tin (I recommend the latter, about 7 or 8 inch diameter, as it gives a better shape). Bake for 30 minutes. Use a Dutch oven if you are cooking in an open fire, and use your experience as to cooking time. Serve in moderately thick slices while still fairly hot. I'm told that golden syrup (a treacle-like substance made as a by-product of cane sugar refining) is the traditional thing to spread on it, and that goes well. Jam is good, too. -------------- |
