A sweet variation on traditional Aussie campfire damper – from Super Food Ideas magazine. The original recipe states to use Pink Lady apples but you could use Royal Gala’s, Grannies, or any other that took your fancy. I’m sure you could try other fruit, too.
Damper is a type of bread. Look up my traditional Australian damper for more info. This is a “gourmet” version and very tasty. You can use ham instead of prosciutto if you wish.
I often make this Damper for the adults on 26 January to celebrate Australia Day. The boys eat their slice of Chilli Damper with their beer and a snag. The kiddies have a damper minus the chilli and beer.
Damper is a traditional Australian bread. There are probably as many variations as there are people to cook it! This recipe comes from the Australian Women’s Weekly cookbook “Muffins, Scones and Breads”. This is a very useful recipe for those times when you want to make bread, but don’t have time to use yeast. Damper has a hard crust and a fairly close texture. Its not a light bread (not the sort of bread you’d use to make dainty cucumber sandwiches, for example!), but it is tasty and is also good toasted. I have found various surces of information about Damper on the internet and learned that originally Damper would have been cooked in the ashes of a bush fire. The ashes were flattened and the Damper was placed there to cook for 10 minutes. Then the Damper was covered with ashes and coked for another 20-30 minutes. The Damper was cooked until it sounded hollow when tapped. This recipe was posted for Zaar World Tour 2005.
Make and share this Cheese and Sage Damper recipe from Food.com.
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