Ingredients

The following ingredients have 4 Servings
  • 3 cups self-raising flour
  • 1/2 tsp salt
  • 80 g butter
  • 3/4 cup water
  • 3 tsp blackberry jam

Instruction

  • Preheat your oven to 180C.
  • Line a baking tray and set aside.
  • Place flour (damper is supposed to be rustic, so I don't sift any of my ingredients) and salt into a large mixing bowl.
  • Introduce small cubes of butter into the flour and using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs and you can no longer feel chunks of butter.
  • Create a well in the centre of your flour mixture and pour roughly 1/4 cup of water in at a time, use your fingertips to loosely toss the water through the mixture, you want to avoid kneading at this point.
  • Once your dough has come together, (it shouldn't be at all sticky, we're about to add more moisture in the form of melted jam, so you want the dough to be border lining on too crumbly) move it to the benchtop and knead until the surface of your damper is somewhat smooth and there are minimal cracks.
  • Using your palm, beat your damper out flat to about an inch thick.
  • Place 3tsp of blackberry jam into a container and microwave for 30 seconds, stir until smooth.
  • Spoon blackberry jam randomly (not in one big pool) onto the top of your flattened damper, fold all four sides of your damper in over the jam and knead. Don't panic if some of the jam oozes out, as you knead it will pick it back up again.
  • Once your jam is spread throughout the damper (you don't want to knead it too much or you will lose the marbling effect) your dough will be sticky to the touch. Using a desert spoon, sprinkle 1 dessert spoon of flour onto your damper and work it in gently. Repeat this step until your damper is once again dry to the touch (mine took 2 dessert spoons of flour).
  • Sprinkle your damper with a small amount of flour to coat it, pick up your dough and smack it to throw off any excess, and then begin to shape. Remember, damper is supposed to be rustic, don't stress too much about the shape it takes on, just let it form naturally.
  • Place in the oven to cook for 45 - 50 minutes, or until the crust is golden. When damper is turned upside down and taped on the base, it should sound hollow.
  • Serve with cream.