Get in touch with your inner swagman and bake some delicious warm damper (with a twist!) over the campfire.
Damper is an iconic Australian dish, originally created by swagmen who travelled across remote areas of Australia with basic supplies. With influences from European baking, and indigenous bush bread - eaten by Aboriginals for thousands of years, damper remains a staple for Aussie camping trips.
Don't worry, you don’t have to be a British Bake Off contestant to master this easy-to-follow recipe. Whether it’s for breakfast, lunch, dinner or a snack, these Campfire Damper Twists are fun to cook and delicious to eat!
- 1 cup self raising flour
- ¾ cup milk
- 1 tbsp butter
- 1 tsp sugar
- Pinch of salt
- 2 fennel branches / skewer / sticks - aim for about 1 metre long.
- Toppings of your choice - jam, honey, nutella, vegemite are all delicious!
- In a large bowl, rub the butter through the flour. It should resemble a breadcrumb texture.
- Mix in the sugar and salt.
- Gradually add the milk, a few tablespoons at a time, kneading until dough is formed. Make sure it’s not too sticky and wet, as the dough will fall off the stick while cooking. Add more flour if this is the case.
- Divide the dough portions in two, and roll them into sausage like shapes.
- Wrap the dough tightly around the end of the fennel branches/sticks. Fennel branches add a unique anise-like flavour to the damper. Pinch the dough together to secure.
- Cook over the campfire! Choose a spot where there are hot embers. Avoid flames as this is usually too hot for the damper and will burn. Remember to turn regularly for even cooking. You want it to be fluffy on the inside and crunchy/ golden brown on the outside. Cooking should take about 10-15 minutes.
- Remove your damper from the stick, wait a few minutes to cool - no one likes a burnt tongue!
- Add your favourite topping and enjoy your delicious Campfire Damper Twist!
Looking for more campfire recipes with a twist? Check out these Campfire Jaffle recipes - from Mi Goreng to Pizza flavours, they’re bound to blow your camp socks off!
Images by Chef Jason Roberts - follow Chef Jason's cooking adventures here