WATCH: Bush Tomato Damper
This recipe features is another one of Rayleen’s which feature in the Great Australian Baking Book
Serves 8-10
Prep time: 10 mins
Cook time: 25 mins
Ingredients
3 cups self-raising flour
1/4 tsp salt
1 tsp sugar
80g cold butter, cubed
2 tbsp ground dried bush tomato
180 ml milk
a few whole bush tomatoes for garnishing
Method
Prepare a fire to make hot coals for your damper. Grease and flour a camp oven.
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.
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.
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.
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.
Leave to bake for 25 minutes, or until a skewer come out clean and damper has a hollow sound when tapped.
Serve warm with butter and treacle or your favourite jam.
Nutritional analysis per serving (8 servings)
Energy 261kj
Fat Total 9g
Saturated Fat 5g
Protein 5g
Carbohydrate 38g
Sugar 2g
Sodium 228mg