A really easy damper recipe- I remember making these when I was still at school. To make a savoury damper, you can really add any herbs of choice, such as chopped parsley, chives, cracked black pepper. Damper is usually served with lashings of butter or for a sweet damper with butter, honey, golden syrup or strawberry jam
- 250 g self-raising flour
- 1⁄4 teaspoon salt
- 25 g unsalted butter, chilled and cubed
- 175 ml milk
For a cheese damper -option)
- 110 g tasty cheese or 100 g cheddar cheese
For a sweet damper -option
- 2 tablespoons golden syrup or 2 tablespoons honey
- 2 tablespoons caster sugar
- 1⁄4 cup sultana (optional)
- Preheat oven to 180-190°F.
- Using a large mixing bowl, stir together the flour and the salt.
- Add the butter and rub it in with your fingertips.
- Add the milk and stir it in with a rounded blad knife/butterknife. The dough should be fairly soft, but not too sticky.
- Tourn out onto a lightly floured board and shape into a soft smooth ball.
- Place the damper ball onto a baking sheet and flatten gently. Cut a cross into the top of the damper and brush with a little milk.
- Bake for 30 minutes or until golden.
- Variations- for the cheese damper add 100 grams of cheese before adding the milk. Add any extra herbs of choice. Sprinkle with a little extra cheese before baking.
- For the sweet damper- add the sweet ingredients with the milk.
Delicious quick-to-make and hearty bread! I made the savory version, with lowfat cheddar cheese, and I added dill which was a great combination. Very tasty warm out of the oven but good cold the next day too - thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!
Somehow I doubt that damper is supposed to be lumpy on the outside, clearly I could use some experience in the craft of damper making,lol. Rough as the exterior of mine may be it tastes marvelous. I made the sweet version for DH as he has an unstoppable sweet tooth. Used good old Rodgers Golden Syrup and the sultanas. It sure is very quick, even with the weighing of ingredients (something I don't normally do) it was ready for the oven in 15 mins. It was nice too, that I already had everything ask for in the house :D. Made for ZWT8.
Quick, easy, and tasty--what more can you ask? I, too, made the savory version, and used sharp cheddar for the cheese. I thought 8 oz sounded like a bit much so I cut it back; next time I won't ;). This was delicious buttered and served with vegetable soup. Our only complaint was that the loaf crumbled quite a bit when cut, but that could be a result of user error! Will definitely make again. Made for ZWT 8: The Wild Bunch.