Now, there is nothing more Australian than an Aussie damper.
Of course, this has been made in Australia for hundreds of years.
Started off with swagmen making it with a little bit of flour
and some sugar and some water.
They had such limited supplies.
And, truthfully, you don't need much more than that
to make an incredible damper.
So I've got some flour in here. This is plain flour.
You could use self-raising flour as well.
I'm going to put five teaspoons of baking powder,
a good teaspoon of bicarb soda and then about a teaspoon of salt.
I've got some butter, right?
So we're going to throw in some butter and some cheese.
And then what we do is we kind of just work these ingredients in
until you get that consistency
that looks like coarse breadcrumbs, I guess.
Damper's one of those really special Aussie things
that, you know, I remember the first time I made it,
I was with my mum and my brother by a river pretty similar to this
and we wrapped it around a stick.
We toasted it on a stick. It's a bit like toasted marshmallows, I suppose.
But a beautiful Aussie family tradition.
The next thing we're going to do is get some buttermilk. About a cup.
OK.
Right, next, you're gonna kind of shape it.
So you can sort of push it down and just form it
into something about the same size as your pan.
I'm going to cook it in one of these incredible campfire stoves,
I like to call it, which is this guy right here.
It's made out of cast iron, so it retains the heat really well,
but it takes a bit of time for the heat to penetrate,
which is the really important thing.
Take a little bit of oil.
A couple of tablespoons.
Don't preheat your pot. That's the most important thing.
Grab your damper like that.
Pop the lid on and we are ready to cook.
So, find yourself a nice little spot right in the middle there
and then you sort of pony up some of these coals to the side
so it's going to cook nice and evenly
and then even dig up a little shovelful
and stick it right on the top just like that.
35, 40 minutes, you're going to have a beautiful damper
that everyone's going to love.
Let's give it a little look-see.
Sit it on the side there and get rid of some of those coals.
(BLOWS)
So once you've brushed off some of those coals,
bring it up here a little closer
and then I'm just going to lift that off.
Ho-ho! Look at that!
I've got a little bit of parmesan cheese
and I think this is a really nice way to finish a damper like this off.
Just get the fine grater on your box grater.
Just grate a little bit of cheese straight over the top
and it's going to melt.
Alright, so you can see that cheese is starting to melt on the top
and all the way down.
Oh, let's have a look.
Fantastic.
And then, of course, just with a serrated knife,
you can go ahead, break through that crust.
Oh, yes!
Look at that. Still beautiful and soft on the inside.
Seeing I'm out here in the Aussie bush, I'm going all the way.
I've got my Vegemite. (CHUCKLES)
Well, it doesn't get much better than this, does it?
Mmm!
(CHUCKLES)
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