Damper is traditionally a simple Australian unleavened bread baked in the hot coals of a campfire. (Our modern recipe is, of course, not unleavened because it uses self-raising flour.)
The bread is called damper because the fire is damped to allow the bread to be cooked over the ash covered hot coals.
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Still being served ?
Well, Max and I had damper at our wedding about 12 years ago. We had guests from Germany and America as well as Aussies and everyone loved it. It was held outside at a friends property and we even had a sticky beak kangaroo there as well.
Depending on the menu, other people I know serve damper at their parties too.
On My Restaurant Rules on TV (2012), a contestant make damper in the competition.
Modern version to bake
Note: to test if it’s done, tap on the loaf and it should sound hollow. Cut into moderately thick slices and serve while still warm. Top with butter, golden syrup, or your favourite jam.
Variations: You can add a variety of ingredients to Damper for a different flavour. For example, add desiccated coconut, cinnamon, sultanas and extra sugar for a sweeter Damper.
We hope you enjoy this recipe!
So yes, damper is still being served at informal parties more than people realize.
Origin of Damper
During colonial times it was a staple food in the bush because the dry ingredients could be easily carried and they only needed to add water to make the damper.
The original version used plain flour and had no sugar or butter. It used water instead of milk so it was great on trips.
Today Australians buy their bread from pastry shops or the grocery store. However, when there’s an informal party you may find damper served somewhere on the table.