Bush tomato damper [Max Emery] from The Great Australian Cookbook: The Ultimate Celebration of the Food We Love from 100 of Australia's Finest Cooks, Chefs, Bakers and Local Heroes (page 12) by Helen Greenwood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • foodgloriousfood on April 08, 2021

    I adjusted this to cook in a Staub cocotte in the oven. I happened to have Australian bush tomato flakes from my last trip. Although the flavor didn’t come through enough for those to be necessary. Had to adjust the recipe as written as dough was far too dry. Added more milk till I got a soft dough. Cooked in the oven at 425F but had to increase the cooking time about 15-20 mins till it sounded hollow when tapped. Served with a decadent amount of butter sprinkled with bush tomato flakes and salt flakes. Would make again. You could use a wide variety of mix-ins instead of the 2Tbs bush tomato.

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