Campfire cooking always results in amazing food. When I was in Africa we were made liver wrapped in bacon. Liver wouldn’t normally be on my top foods list, however when in Rome. And I was happily surprised. I asked for seconds.
Our first night out around the campfire in the Outback we were introduced to a campfire speciality – Damper. Similar to a scone like consistency except that it is cooked in a big wrought iron pot over the fire. If you were a Girl Guide or Scout growing up you probably, at least in Nova Scotia, might have made Bannoch at camp. A bread that you would roll into a long snake and wrap it around a stick then cook over the fire. This is kind of what Damper reminds me of. And home made bread cooked over a fire. Pretty hard to go wrong there no matter what it’s format. I asked Jodie if she would share the recipe for her Damper and she kindly agreed so here it is. The recipe below is for the dessert option but Jodie also made us the main course side dish which was filled with Vegemite instead of Nutella and didn’t have the brown sugar.
3 cups of self raising flour
1/2 cups of water
1/2 cup of brown sugar
Pinch of salt
- Mix together the flour, brown sugar and salt, make a well and add in the water. Stir too create a dough.
- Once roughly mixed begin kneading the dough in the mixing bowl. If the damper has a lot of excess flour add more water 1tbsp at a time until you have the consistency of a scone mixture. ( doughy with a slightly floury consistency)
- Tip out onto a lightly floured surface and knead again until you have a smooth dough which your hands won’t stick to and shape into a flat bread
- Spread with Nutella then roll up and cut into cinnamon roll size pieces. ( about 2 inches thick) Put into a floured or foil lined tin or fire worthy cooking pot if doing over a fire.
- If you have an oven handy bake it at 170degrees for 30-40 min until golden.
- On the fire Jodie buried it in coals on the side of the fire and we cooked it for the same length of time until it had become golden brown.
Tip: for an extra sweet bread, spring brown sugar on top before baking.