Vanessa and Tommy cooked a delicious damper in the camp oven for morning tea. Here is the recipe if you would like to make it too next time you go camping.

Ingredients

3 cups self-raising flour

pinch of salt

80gms butter, chilled and cubed

3/4 cup beer (they used Great Northern)

METHOD

Combine flour and salt in a large bowl. Use fingertips to add butter and rub in until like fine breadcrumbs. Add beer. Using a round bladed knife, use a cutting motion until mixture comes together. Add more beer if too dry.

Use your hands to bring mixture together. Turn dough onto lightly floured surface and knead for 1-2 minutes until smooth.

Shape into an 18cm disk and, using a sharp knife dipped into flour, Mark 8 wedges on top.

Dust damper with a little extra flour. Place in pre-heated camp cooker and cover lid with hot coals from the campfire.

Cook for about 30 minutes and wait patiently.

Carefully turn out and enjoy. We enjoyed it warm with butter and jam.