Eat & Drink

Rum and Raisin Damper
Eat & Drink | campfire cooking

Rum and Raisin Damper

Campfire cooking

by Susie Baber  |  11 June 2021

10 mins prep | up to 1 hour cooking

I am only a beginner camp-fire cook and this damper didn’t turn out perfectly. The oven was a little hot and the results were a little crispy on the bottom. Still, I will persist, practise makes perfect, right?


  • 1 cup raisins
  • 1/4 cup dark rum (I used a spiced rum)
  • 2 cup self-raising flour
  • 1/2 cup caster sugar
  • 1/2 cup of desiccated coconut
  • 2 tablespoon vegetable oil
  • 1 cup buttermilk OR 1 cup milk and 2 tablespoons of lemon juice lemon (Buttermilk isn’t usually something we carry when camping but it is easy to make your own with milk and lemon juice if you would prefer)
  • Butter to serve


  • Combine the raisins and rum in a bowl and allow to soak for about an hour.
  • If you are making your own buttermilk combine the milk and lemon juice and allow to sit for 30 mins until the milk begins to curdle.
  • Combine the flour, sugar and coconut in a large bowl. Make a well in the centre and add raisin mixture, oil.
  • Add buttermilk slowly until it forms soft, slightly sticky dough, you may not need it all.
  • Knead on a floured surface until smooth.
  • Press dough into a 15cm (6-inch) circle, place in a foil tray inside your camp oven. Brush top with a little extra buttermilk; dust with a little flour.
  • Cook damper, covered, until damper sounds hollow when tapped. This could take anywhere from 30mins to an hour depending on how hot your camp oven is. I just started checking it every 10 mins or so after the first ½ hour.
  • Serve warm with butter.
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