-- Edited by Kingsthorpedavid on Tuesday 8th of January 2013 12:19:04 PM
-- Edited by Kingsthorpedavid on Tuesday 8th of January 2013 12:28:57 PM
Kingsthorpedavid said
08:11 PM Jan 8, 2013
Firefly wrote:
Yummo, that sounds delicious mate thanks.
Trouble is - it dont last long........................
Handy hint - put a cup of sultanas in a bigger mug/container then cover with rum, just makes it easier to handle.
-- Edited by Kingsthorpedavid on Tuesday 8th of January 2013 08:13:43 PM
-- Edited by Kingsthorpedavid on Tuesday 8th of January 2013 08:14:53 PM
Kingsthorpedavid said
08:25 PM Jan 8, 2013
RECIPE:
The damper recipe is dead simple, from The SCHAUER AUSTRALIAN COOKERY BOOK 1962 p548 DELICIOUS DAMPER: - 2 cups SR flour - 1 teaspoon salt - cup sultanas soaked for 24 hours in Rum (I prefer Bundy Red Rum) - mix well with a scant cup of milk using a knife, do not touch with hands, (I added the cup of rum soaked sultanas before the milk in case it was going to be too wet but I used all the milk), half fill a greased and floured round cake tin (I used a 6" x 2 3/4" tin). Cook for about 1/2 hour in a moderate oven. Roll in a clean towel till cold. Slice and butter.
Rum for the cook!
Have fun!
Firefly said
01:40 AM Jan 9, 2013
Yummo, that sounds delicious mate thanks.
Dougwe said
02:20 AM Jan 10, 2013
I can smell that from here in Sth West Gippsland Victoria, David.
Rummy Damper cooked in a camp oven:
-- Edited by Kingsthorpedavid on Tuesday 8th of January 2013 12:19:04 PM
-- Edited by Kingsthorpedavid on Tuesday 8th of January 2013 12:28:57 PM
Trouble is - it dont last long........................
Handy hint - put a cup of sultanas in a bigger mug/container then cover with rum, just makes it easier to handle.
-- Edited by Kingsthorpedavid on Tuesday 8th of January 2013 08:13:43 PM
-- Edited by Kingsthorpedavid on Tuesday 8th of January 2013 08:14:53 PM
The damper recipe is dead simple, from The SCHAUER AUSTRALIAN COOKERY BOOK 1962
p548 DELICIOUS DAMPER:
- 2 cups SR flour
- 1 teaspoon salt
- cup sultanas soaked for 24 hours in Rum (I prefer Bundy Red Rum)
- mix well with a scant cup of milk using a knife, do not touch with hands, (I
added the cup of rum soaked sultanas before the milk in case it was going to be
too wet but I used all the milk), half fill a greased and floured round cake tin
(I used a 6" x 2 3/4" tin). Cook for about 1/2 hour in a moderate oven. Roll in
a clean towel till cold. Slice and butter.
Rum for the cook!
Have fun!
Yummo, that sounds delicious mate thanks.