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Thread: Damper

  1. #1
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    Default Damper

    4 cups self raising flour
    1 teaspoon salt
    20g melted butter
    1 cup milk
    1/2 cup water

    220 degrees @ 25 mins
    180 degrees @ 10 min

    damper.jpg

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  3. #2
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    Default

    is that "followed by 10@180" ?

  4. #3
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    Default

    Quote Originally Posted by poundy View Post
    is that "followed by 10@180" ?
    ah yes

  5. #4
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    Default

    That looks good.

    Wikipedia told me what it is but not how it's served. Warm with butter? Dipped in honey? Toasted with garlic and olive oil?

    Around here we would probably just smother it in sausage gravy.
    Dave

  6. #5
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    Default

    Quote Originally Posted by dmorse View Post
    That looks good.

    Wikipedia told me what it is but not how it's served. Warm with butter? Dipped in honey? Toasted with garlic and olive oil?

    Around here we would probably just smother it in sausage gravy.
    Warm with Golden Syrup.
    TT
    Learning to make big bits of wood smaller......

  7. #6
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    Quote Originally Posted by Twisted Tenon View Post
    Warm with Golden Syrup.
    TT
    First I've heard of Golden Syrup. So, another Wikipedia adventure.

    From this Wikipedia article:

    In 1883, Charles Eastick, an English chemist at the Abram Lyle & Sons (now part of Tate & Lyle) refinery in Plaistow, east London, further formulated how sugar could be refined to make a preserve and sweetener for cooking, bringing it to its current recipe. Charles and his brother John Joseph Eastick experimented with the refining process, of the bitter molasses-brown treacle—hitherto a waste by-product of sugar refining—into an eminently palatable syrup with the viscosity, hue, and sweetness of honey.[3] The resulting product was marketed commercially in 1885 as "golden syrup".[4] The name "golden syrup" in connection with molasses had occurred, however, as early as 1840 in an Adelaide newspaper, the South Australian.
    (Bold underline is my emphasis)

    So the Australian connection is interesting but what caught my attention was the mention of Tate & Lyle. I live in the USA Midwest, the Cornbelt, and there's a large Tate & Lyle corn processing plant a few miles from my house. Small world.
    Dave

  8. #7
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    Default

    Done in a camp oven on a fire is even better

  9. #8
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    Default

    SWMBO has done a very similar version in our camp oven with black olives and garlic.
    The smoke imparts an interesting added flavour.

    Camp.jpg

  10. #9
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    Dave, originally damper was a blob of dough buried in the ashes of a camp fire, from the days when it was a comfort to pull up a log and pretty much spoon your food straight out of the billy. (If you had a spoon.)

    I still prefer it cooked that way, along with a spud or two. One quickly learns to not eat the 'crunchy bits.'

    How and what you eat it with, well... that depends on what you have packed in your matilda. Dunk it in baked beans? Use it as a trencher for stew? Whatever.

    After a long day, it's all good tucker.
    I may be weird, but I'm saving up to become eccentric.

    - Andy Mc (AKA "Ghost who posts." )

  11. #10
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    I am not skilled in the kitchen so please be gentle with me.

    The ingredient measurements seem to be in Imperial.
    The temperatures seem to be low for this non chef. Are the temperatures Celsius?

    Just wondering.
    Rich

    When SWMBO said "I won't cook in metric."
    The metric system died in the US.

  12. #11
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    cups and grams ---- yep, metric

    And yes, C, again, metric. All expected on the aussie WWFs

  13. #12
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    Think metric, it's a dozen times easier.
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  14. #13
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    Ten times easier i can see, but twelve times easier? I'm just not sure

  15. #14
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    Traditional damper is done in foil or camp oven in the camp fire. No thermometer or thermostat.
    While I say camp fire, it is more hot coals than fire.

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