Shearer’s Damper
This is a Damper which I bake on special occations, I found the recipe at the back of a White Wings flour pack and it is always greatly appreciated when we have visitors who deserve a special treat.
Pumpkin and Bacon Damper – Pan Barbecued
Damper is a traditional Australian “bush” bread which was cooked in the hot coals of campfires.It’s ok to use an oven these days but this one is done on a grill. This is a nice twist on an old Aussie favourite.
Baby Dampers With Herbed Mascarpone
You can prepare the mascarpone & mashed pumpkin up to 6 hours ahead, cover & store in fridge until picking up where you left off. From Australian Good Taste magazine.
Rhubarb Ginger Damper
Damper is a traditional Australian bread, but this version is cut up and served as a kind of scone. The recipe comes from the Australian Women’s Weekly cookbook “Muffins, Scones and Breads”. Recipe posted for Zaar World Tour 2005. NOTE: Australian chefs use a larger tablespoon measure so will only need 2 tablespoons of crystallised ginger and the same for the extra sugar.
Coconut Damper
This was once traditionally cooked in the ground. Posted for ZWT8, found on Aussie Cooking.com. I’ve seen lots of damper recipes, but this is the first with coconut. Sounds more like a scone… please review and let me know!
