An easy-to-make Aussie classic!


  • 3 cups of self raising flour

  • 1 tsp salt

  • 3 tsp of Akudjura powder – ground bush tomato

  • 2 tsp native Mountain Pepperleaf powder

  • ½ tsp of roasted ground wattle seeds

  • ½ bottle of Cooper Best Extra Stout


  • 1.

    Mix all of the dry ingredients together in a bowl and then gradually add the beer.

  • 2.

    Mix with a wooden spoon until the mix comes together.

  • 3.

    Turn out of the bowl and kneed for several minutes until the dough is smooth.

  • 4.

    Form the dough into a round loaf shape and score the top of the loaf in six wedges.

  • 5.

    Put in a hot oven on baking paper on the tray or wire rack and cook at 200 degrees or 180 fan forced – spray with water and cook for about 25 – 30 minutes.

  • 6.

    The damper is ready when it is crispy on the outside and sounds hollow when tapped.

  • 7.

    Turn out on a wire rack and cool or rip it apart straight away, slather it in butter and eat with a cup of tea!

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