Damper

Prepare your campfire or camp oven by building a solid wood fire and allowing it to burn down to a bed of hot glowing coals, or preheat a conventional oven to 200°C (390°F) if cooking indoors.

Measure the self-raising flour into a large mixing bowl and add a generous pinch of salt, stirring briefly to combine the dry ingredients evenly.

Make a well in the centre of the flour mixture and gradually pour in the water, mixing with a fork or your fingers until a rough, slightly sticky dough forms. Avoid overworking the dough, as this will toughen the final loaf.

Turn the dough out onto a lightly floured surface and gently shape it into a round, flattened loaf approximately 15–18 cm in diameter and 5 cm thick.

Score a cross or hash pattern approximately 1 cm deep into the top surface of the loaf using a sharp knife; this allows heat to penetrate the centre more effectively and gives the damper its traditional appearance.

If using a camp oven, lightly grease the interior and place the dough inside, then position the camp oven over the coals and heap additional coals on the lid to ensure even top-and-bottom heat.

If cooking directly in coals, wrap the shaped dough loosely in lightly greased aluminium foil and bury it in the hot ash and embers at the edge of the fire.

Bake the damper until it is risen, golden brown on the outside, and sounds hollow when tapped firmly on the base; this typically takes 25–35 minutes depending on the heat source and method used.

Remove the damper carefully from the heat source, unwrap if foil was used, and allow it to rest for 5 minutes before tearing or slicing. Serve warm with butter, golden syrup, or jam.