Aussie damper

  • 10 mins preparation
  • 20 mins cooking
  • Makes 1
  • Print
A classic Australian yeast-free bread, traditionally made in the coals of a camp-fire - either directly on coals or in a cast-iron camp oven.
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Aussie damper
  • 2 1/4 cup self-raising flour
  • 1 level teaspoon salt, to taste
  • 1 level tablespoon sugar, to taste
  • 45 gram (3 tbsp) butter
  • 1 cup milk, approximately


Aussie damper
  • 1
    Pre-heat oven to 220°C.
  • 2
    Sift flour, salt and sugar into a bowl. Rub in butter lightly. Add enough milk to mix to a medium–soft dough.
  • 3
    Turn onto a floured surface, knead lightly until smooth, pat out to fit a greased and floured 20 cm (8 inch) round cake tin (or just knead into an oblong shape and place in the centre of an oven tray). Glaze with a little milk.
  • 4
    Bake in hot oven about 20 minutes. Check damper after 10 minutes.
  • 5
    Turn out, then reverse onto a wire rack, and cover with a tea towel.


Check damper after 10 minutes, as many stoves aren't evenly anchored to the floor. One side might cook more quickly; you may need to turn the tin around half-way through.

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