Rum and Raisin Damper
Campfire cooking
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?
Ingredients
- 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
Method
- 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.
