Rum & Raisin Damper

Rum & Raisin Damper
Great served warm with butter. Any leftovers toast up.
  • 1 1/2 cups raisins soaked 1/2 cup of Bundaberg Rum overnight. Or for 4 hours.
  • 3 cups SR Flour
  • 3/4 cup caster sugar
  • 3 tablespoons vegetable oil
  • 1 1/2 cups buttermilk plus extra. Butter to grease camp oven 1 x 10 inch oven
  1. Soak raisins in a small bowl for minimum of 4 hours - stirring occasionally. You need to do this for the raisins to take up rum flavour.
  2. Combine flour & caster sugar in a large bowl 
  3. Make a well in the centre - add raisin mix, oil & buttermilk . Mix with a metal spoon. It is fairly wet so once mixed just add a extra 1/4 cup of SR flour at a time to get a nice soft sconey consistency texture.
  4. Grease a 10 inch camp oven- this size oven forces this damper to rise as it is not a good riser. 
  5. Flour up your hands & roughly ball up & shape. Lift it up & place in camp oven.
  6. Cut a cross into top using a floured eggflip. Brush top lightly with buttermilk. Lightly sprinkle with some flour. 
  7. Cook damper for about 35 - 45 minutes or until damper sounds hollow when tapped.
  8. This was cooked from a cold start camp oven. 6 heatbeads under & about 16 or 17 on lid.


Note 1 - to make buttermilk. Juice of 1 lemon to 2 cups of milk

Note 2 - I also cook this using prewarmed camp oven with a floured base. Temperature is right when it starts to turn flour a very light tan colour.

Note 3 - Don't go crazy overmixing. Just use a metal knife or spoon.

Note 4 - when cooking any damper whether coals or heatbeads. Its low heat under base & majority heat on top. By having good heat on top it rises the damper without burning the base.


The photo of empty camp oven is after I've tipped it out. So no mess - wipe it out & clean up is finished.


Recipe & Pictures Courtesy Lisa Turner