Our Day in the Past was a huge success and one of the experiences the students participated in was making damper. Damper has been around for centuries, dating back to when Indigneous people made it out of crushed spinifex seeds and water. Fast forward to the 1850’s and damper was a staple in peoples every day diet. That and mutton! The traditional recipe was simply plain flour and water, but we decided to modernise it a little and add some butter and jam. Damper was traditionally cooked in a camp fire, where a a burning fire was “dampened down” to create coals, which was the best conditions for cooking damper.
Below is the recipe we used today:
3 cups of self raising flour
80g butter
3/4 water.
Here are some photos of the happy and messy chefs!
The damper was delicious with butter, jam and honey. Try making it over the holidays!