The Great Australian Cookbook

Rayleen Brown shares her traditional recipe for damper. Be sure to bookmark for your next camping trip. 


  • 3 cups self-raising flour

  • ¼ tsp salt

  • 1 tsp sugar

  • 80 g cold butter, cubed

  • 2 tbsp ground dried bush tomato

  • 180 ml milk

  • a few whole bush tomatoes (if available), for garnishing


  • 1.

    Prepare a fire to make hot coals for your damper. Grease and flour a camp oven.

  • 2.

    Place flour, salt and sugar in a bowl, then rub butter into our mixture until it resembles breadcrumbs. Add in ground bush tomato and mix through.

  • 3.

    Make a well in the centre of the mixture and add milk, slowly turning the mixture until it is a soft dough. Knead gently on a floured surface.

  • 4.

    Shape into a round loaf to fit the circumference of your camp oven. If garnishing, press the whole bush tomatoes into the top of the dough. Place dough into camp oven and cover with lid.

  • 5.

    Dig a hole near your fire, place hot coals at the base and cover with dirt. Place camp oven in the hole, put some sand on top of camp oven lid, and top with some more hot coals.

  • 6.

    Leave to bake for 25 minutes, or until a skewer come out clean and damper has a hollow sound when tapped.

  • 7.

    Serve warm with butter and treacle or your favourite jam.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 261kj
  • Fat Total 9g
  • Saturated Fat 5g
  • Protein 5g
  • Carbohydrate 38g
  • Sugar 2g
  • Sodium 228mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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