Damper

Preheat your oven to 200°C (390°F) and lightly grease a baking tray or line it with parchment paper.

Sift the self-raising flour and salt together into a large mixing bowl to ensure even distribution of leavening agents and to aerate the flour.

Rub the butter into the flour mixture using your fingertips, working quickly to prevent the butter from warming, until the mixture resembles coarse breadcrumbs.

Combine the milk and water together in a small jug, then make a well in the centre of the flour and butter mixture.

Pour the milk and water mixture gradually into the well, stirring with a flat-bladed knife or wooden spoon until a soft, shaggy dough forms, being careful not to overwork the mixture.

Turn the dough out onto a lightly floured surface and gently bring it together with your hands, shaping it into a round loaf approximately 18–20 cm in diameter.

Place the shaped loaf onto the prepared baking tray and use a sharp knife to score a cross or X pattern about 1 cm deep across the top of the dough to allow even rising during baking.

Dust the top of the loaf lightly with extra flour for a rustic appearance, then place the tray in the preheated oven.

Bake the damper for 25–30 minutes, or until the loaf is golden brown and sounds hollow when tapped firmly on the base, indicating it is fully cooked through.

Remove the damper from the oven and allow it to cool on a wire rack for at least 10 minutes before slicing and serving warm with butter, golden syrup, or jam.