Damper is a real bush dish made to your recipe. Damper is best cooked in hot coals or in a camp
oven, neatly wrapped in foil. In both cases, cover the damper completely with coals.
The damper is cooked when tested with a skewer- the skewer comes out clean .

PLAIN DAMPER

3 c plain flour
1 c S.R. flour
1 tb sugar
l c water
1/2 ts cinnamon

Mix all dry ingredients, gradually add the water until the dough no longer sticks to your hands,
but holds together without cracking and falling to pieces. Roll into a ball and cover with foil or put into a camp oven.
Cook for 20-30 min, check continually. Serve with jam or honey .

FRUIT DAMPER
As for plain damper but add

l/2 c mixed dried fruit
1 ts cinnamon

ROLY POLY DAMPER
As for plain damper but roll into a long thin sausage. Find a long stick with no twigs sticking out.
Carefully roll the damper onto stick and hold over the coals. When cooked, pull out the stick and pour jam/honey down the centre

HOT CROSS BUNS

30 gm yeast
1 � c milk
60 gm butter
l egg, beaten
5 c plain flour
1 tb salt
� c sugar
1 ts mixed spice
� ts cinnamon
60 gm sultanas
60 gm currants
30 gm mixed peel

Mix all dry ingredients with half the flour in a 1ge bowl. Heat butter,
and beaten egg until lukewarm (not hot ). Add liquids to dry mixture and beat 2 min. Stir in remainder of flour to make soft, not sticky dough.
Knead on slightly floured board. Cover dough in bowl 1 with cloth and let rise (30-40min) Punch dough down, divide into 24 buns and place on greased tray.
Cover the buns with a cloth and allow to rise again. Bake in mod. oven for 20 min. Put the buns on a wire rack to cool.
Mix a little milk with l/2cup icing sugar, then brush on buns to make crosses.

BACK Narrawong Menu

Comments to: Natalie Armstrong
Last Updated: 10 January 1998
By John Armstrong
© Copyright 1996-1998 John Armstrong.