Rum and raisin damper

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.

  • 50 mins cooking
  • Serves 6
  • Print


Rum and raisin damper
  • 1 cup (150g) raisins
  • 1/4 cup (60ml) dark rum
  • 2 cup (300g) self-raising flour
  • 1/2 cup (110g) caster (superfine) sugar
  • 2 tablespoon vegetable oil
  • 1 cup (250ml) buttermilk, approximately
  • 60 gram (2 ounces) butter


Rum and raisin damper
  • 1
    Combine raisins and rum in a small bowl.
  • 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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