Rum and raisin damper

Ingredients

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The following ingredients have 6 Servings

• 1 cup (150g) raisins
• 1/4 cup (60ml) dark rum
• 2 cup (300g) self-raising flour
• 1/2 cup (110g) caster (superfine) sugar
• 2 tablespoon vegetable oil
• 1 cup (250ml) buttermilk, approximately
• 60 gram (2 ounces) butter

Instruction

• Combine raisins and rum in a small bowl.
• Combine flour and sugar in a large bowl. Make a well in the centre, add raisin mixture, oil and enough buttermilk to mix to a soft sticky dough. Knead on a floured surface until smooth.
• Press dough into a 15cm (6-inch) circle, place in a large greased camp oven. Cut a cross in the top of the dough about 1cm (½-inch) deep. Brush top with a little extra buttermilk; dust with a little extra flour.
• Cook damper, covered, about 35 minutes or until damper sounds hollow when tapped.
• Serve damper warm with butter.