Bush Tomato Damper

Damper is the true bushtucker mans dish. The ingredients were basic simply self raising flour and water and cooked on a camp fire. As a child I was often given the same mixture to cook on a sick in a barbecue as you could imagine I usually ende up with a crisp but very doughy under cooked bread. Damper now is often mixed with a little milk or beer and cooked in the oven for a much more relaible result.

Prep: 10 minutes
Cook: 30 minutes



  • 500g self raising flour
  • 300ml milk
  • 2 tsp caster sugar
  • 2 tbsp butter (soft)
  • 30g bush tomatoes soaked in boiling water for 15 minutes or sun dried tomatoes, finely chopped


  1. Damper: Sift the flour into a bowl and rub in the butter. Add the remaining ingredients and mix them until combined. Turn the dough out on a floured surface and knead it for a couple of minutes bringing it into a ball. Cover the dough with a tea towel or cling film and leave it to rest for 30 minutes.
  2. To Cook: Preheat an oven to 200°C. Divide the dough into 8 balls of dough and place it on a lightly greased baking tray. Place the damper on the centre shelf in the preheated oven. Cook the damper for 20 minutes until risen and golden brown. Serve or keep warm until ready to serve.