Damper (tried and true)

I got this recipe from someone on a forum I subscribe to they certainly recommend it and so do I

3 Cups of self raising flour,
1 1/2 teaspoons of salt,
4 ounces of butter,
1/2 a cup of water,
1/2 a cup of milk.

Mix well, add the water last, I have found that the mixture should not be too dry.

Spoon the mixture into a greased pie dish. Cut the the top of damper mixture with a sharp knife to a depth of about 1/2", I cut it into say 8 wedge pieces.

Pre heat the camp oven, I use a 12" dia one now with a trivet in the bottom so the pie dish is raised about 1/2" above the bottom of the camp oven.

I use an old electric fry pan as a base to put heat beads into and support the camp oven.

For the 12" oven I use 6 heat beads under & 18 on top.

Once the oven is quite hot, add the damper, it should take about 20 to 30 minutes to cook. Midway through the timing remove the lid of the oven & baste the top of the damper with some milk, this will help to brown the top of the damper.

After say 20 minutes place a cooking metal skewer into the thickest area of the damper, it should not be moist at all. Another way to check if the damper when cooked through is to tap the top of it with your knuckles, it should soild hollow.