Cast Iron Boys Aussie Date Damper

Cast Iron Boys Aussie Date Damper

I cooked a damper on the weekend. Why did I do that? Cos mothers day, and mum wanted a damper.

In fact, we made a day out of it and built a cosy little campfire up the back of her property. Turned into a full on family occasion it did. There was spare ribs, roasted almonds, saucy meatballs and some mysteriously nutty flavoured green tea which I was not so keen to participate in. There’s only one way to drink tea, and that’s the English way. Anyway on the story.

I made an Aussie Date Damper taken straight from the Camp Oven Recipes cook book I received from the Cast Iron Boys. Here’s how it goes according to their book.

You’re gonna need:camp-oven-recipes-cast-iron-boys

  • 2 1/2 cups self raising flour
  • 3 tablespoons sugar
  • 1 Teaspoon cinnamon
  • 1 Teaspoon nutmeg
  • Pinch of salt
  • 1 cup pitted dates, chopped
  • 4 1/2 tablespoons butter
  • Milk

Step 1:

Combine flour, sugar, salt, cinnamon and nutmeg in a bowl and mix well with a spoon. Using your fingertips, rub in butter to resemble fine bread crumbs. Gradually stir in milk. (doesn’t say how much milk, we just added until it had a doughy consistency).

Step 2:

Stir until just combined and then add in the dates and knead to combine. Turn dough out onto a floured surface and knead until soft. Remember, damper is not bread, it doesn’t require a lot of kneading.


Step 3:

Cook in a preheated camp oven with trivet for 25 to 30 minutes until golden brown and firm to touch. Serve fresh from the camp oven with butter and golden syrup.


Done. How did it go? It was reasonable. Ya see I done goofed and didn’t use a trivet which cost me the base of my damper. I guess that burned lump of charcoal served as a nice base to eat the tasty top half, and the dog was happy to receive plenty of blackened scraps.


Get the fire cranking and give this one a go guys, just use a trivet so you don’t burn the thing and I have no doubt you’ll be pleased with the result!


Alex Garner

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  1. LG
    May 18, 11:21 Reply
    Well Done, Alex. An approximate quantity of milk would probably have been helpful but you sussed it out yourself just fine. Mick would be proud of you (Y) Us mum's appreciate any effort made .... remembering all those cold cups of tea and burnt toast I was served in bed when the kids were young :D Try just bringing the ingredients together with a flat knife.... then lightly pat it once all combined. (I add a couple of tablespoons of cooking oil instead of using butter :) ) A layer of flour in the bottom of the camp oven helps prevent a burnt bottom as well. When baking and roasting you want most of your heat coming from the top ... coals on lid ... and just a little bit of heat underneath. HTH :)
    • Alex Garner
      May 18, 11:43 Reply
      Yeah haha it's the thought that counts! Luckily she got some meat balls and ribs done on the campfire which weren't black! Thanks for the tips :)
    • Michael
      June 16, 00:41 Reply
      Well Done mate I am proud of you, heat control is definitely the issue here learn that and you'll be a Camp Oven Pro in no time. LG is spot on with her suggestions and any advice from her is good advice. Keep up the great job, cheers Mick

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