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Ginger Beer Damper
This recipe is courtesy of @ansadler from our Brew Crew.
“This was our morning tea today! Wow. The damper looked amazing, smelt so delicious and best of all, it tasted so good! This recipe is so simple, a great one for the kids to get involved in.”
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Ingredients
- 520g Self-Raising Flour
- 1 cup Thickened Cream. No need to whip it!
- 1 cup Bundaberg Ginger Beer
That’s it!
1 large loaf
Let's Bake!
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Step 1
Heat your oven to 200 degrees celsius. This is important, it needs to be nice and hot.
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Step 2
Place the flour, cream and ginger beer into a large mixing bowl and use a butter knife to combine. Don’t over mix the ingredients! Doing so will give you a tougher damper.
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Step 3
Once it all comes together tip it out onto a floured surface and start kneading the damper, gently only for about 30 seconds or so. You will see the damper come together and that’s the time you need to shape it into a mounded disk shape and give it a pat!
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Step 4
Place it on a tray lined with baking paper and using a sharp knife dipped in flour, mark the top of the damper. I like to mark it with 8 lines. Sprinkle some flour over the top and you are done.
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Step 5
Bake it in your oven for about 30 minutes. You will see the top of the damper turn golden brown and when you tap the top it will sound hollow.
Enjoy with butter and golden syrup.