Bush damper

Ingredients

4 tin mugs self-raising flour
4 tablespoons powdered milk
pinch of salt
2 tin mugs cold water

1. Combine all the dry ingredients together.
2. Make a well in the centre and then gradually add the water.
3. Knead the dough together, adding more water or more flour depending on the consistency until it springs back when pressed with a finger.
4. Put the damper into a camp oven and put lid on top.
5. Place in a prepared hole in the ground on top of hot coals. Put more coals around the outside of the camp oven and on top to ensure even cooking. The damper will take about 40 minutes to cook. Make sure it doesn’t burn on the bottom. It all depends on what type of wood you’re using to burn. Mulga, for example, is very hot.
6. Carefully remove the coals and the lid of the camp oven. The damper is ready if you get a hollow sound when you tap it. If not, replace the lid and cook for another 10 minutes.

Recipe courtesy of bushman, Mike Miller