Give this traditional Aussie bread a boozy, fruity makeover with this rum and raisin damper recipe. Cooked in a campfire oven or in the comfort of your kitchen, it's the real deal. Serve piping hot with lashings of butter.
2.Combine flour and sugar in a large bowl. Make a well in the centre, add raisin mixture, oil and enough buttermilk to mix to a soft sticky dough. Knead on a floured surface until smooth.
3.Press dough into a 15cm (6-inch) circle, place in a large greased camp oven. Cut a cross in the top of the dough about 1cm (½-inch) deep. Brush top with a little extra buttermilk; dust with a little extra flour.
4.Cook damper, covered, about 35 minutes or until damper sounds hollow when tapped.
5.Serve damper warm with butter.
If you don’t fancy baking in a camp oven, bake at 200degC for about 30 minutes or until golden brown and damper sounds hollow when tapped lightly with fingers.
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