any basic recipes for a camp oven damper would be appreciated by a uneducated male cook

I am going to watch and learn from this thread. The cakes we make come in a packet and we just add milk and eggs etc where required. Cannot find a damper in a White Wings or a Greens cake mix on the shelf.
jay&Dee

Ingredients

4 cups self-rising flour
1 teaspoon salt
1 tablespoon butter, softened
1 cup milk *
1/2 cup water *
*( I prefer 1/2 to 3/4 can of VB )


Directions


In a large bowl, stir together the flour and the salt with knife, cut in butter. Make a well in the center of the flour mixture and pour in the milk and water. Stir until the dough comes together. Turn the dough out onto a lightly floured surface and form into a round loaf 8 inches across. Place the loaf into a floured camp oven and using a sharp knife, cut a cross in the top.

Willem.

Mine is similar to the one above.

3 cups of self raising flour.
1.5 teaspoons of salt.
4 ounces of butter.
1/2 cup of milk.
1/2 a cup of water,

Need the flour, salt & butter together in a large bowl.
Add the milk first
Add the water last you may not need the lot of it.
Mix it with clean hands.

Form the dough into a round section to suit the pie dish,& about 30 mm high.

I have found that it seems to cook better if the mixture is not too dry.

Place the mixture in a greased pie dish that suits the diameter of your camp oven.

Add 4 full width cuts across the top of the dough to a depth of approx 12mm, then brush the top with some milk.

Have a cake stand or trivet in the bottom of the camp oven.

If you don’t have a pie dish or trivet, use a layer of flour about 3mm thick in the base of the camp oven to act as an insutator.

Have the camp oven hot before adding the damper.

The oven I use is 12″ in diameter, I use 6 to 8 heat beads under the oven & 18 on top.

Check after 20 minutes of cooking, I find it usually takes about 30 minutes to cook through.

Tap the top of the cooked damper with the back of your knuckles, if it sounds hollw it is ready.

Have fun.

Sorry about the typo in “knead” the flour

MikeL
Of course you knead – need flour. Hard to make a damper without the main ingredient.
From my memory as a kid, once the damper is cooked slice and spread with butter and add plenty of syrup then sit back with a hot cup of billy tea and enjoy.
Ah!!!! the joys and aromas of free camping.
Life was like this many years ago.
Jay&Dee

Stockman’s Damper.

Pre heat camp oven (5 to 10 Minutes)
3 cups self raising flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup milk
1/2 can beef

Add beer slowly, while mixing until you get a sticky consistancy
then roll damper in flour.
Place damper on a trivett (in camp oven)

Cook for about 40 minutes.
Dont place to many coals underneath camp oven(about a 1 inch bed), chuck plenty on top.

very simple recipe for camp oven damper;

3 cups self raising flour
1 can beer
mix to doughy consitency
place on floured board,place in pre sprayed camp oven, lid on,
cook over coals using a tripod or coals in fire
roughly about 30/40 mins(depending on fire/weatherconditions)
check if cooked with scewer. remove from oven,place on board or plate, put the kettle on for tea,tear off segments and spread with liberal amounts of butter, next spread with cockies joy..yumm!
devour with gusto!!!!!!!NB. best enjoyed with your cuppa by babbling stream on a clear sunny autumn day…

L&CA,
Yours is the best one I’ve come across; nice and simple.
I don’t believe the swaggies had all those exotic ingredients like milk and butter.
glanyard

Mine is the same as Willem, but no milk, water, just beer make it wet,
eat hot with butter. test with wooden prong.