Back in our camper trailer days, we often cooked in our camp oven. But since we started caravanning, we haven’t used our camp oven at all. In fact, we sold our 9 litre oven before we left and just kept our smaller 4.5 litre one which had never been used! So recently, we decided it was time to get the camp oven out again. Brenden spent some time seasoning it and then I knocked up a quick Cheese and Bacon Camp Oven Damper. Because who doesn’t love cheese and bacon!
Dampers are really quick and easy to make and are a tasty addition to a meal. Or they are great for morning tea or afternoon tea. If you have never made a damper before, I recommend making a plain damper for your first attempt.
- 2 cups self raising flour
- 2 cups grated cheese
- 3 to 4 pieces short cut bacon, sliced and cooked and allowed to cool
- 3/4 cup milk
- 1 egg, beaten
- 3 tablespoons butter or margarine, melted and allowed to cool
- black pepper to taste
- Fold a piece of foil in half and place in bottom of camp oven.
- Spray lightly with cooking spray or grease with butter.
- Sprinkle lightly with flour.
- In a bowl combine flour, cheese, cooked bacon and pepper.
- Mix egg and milk together and pour about half into flour mix and using a flat bladed knife mix until ingredients start to combine.
- Add melted butter to mixture and continue mixing.
- Add remaining milk and mix until all ingredients are combined.
- Dough will be wet and sticky.
- Place dough in prepared camp oven and shape into a loaf.
- Cook with hot coals under camp oven and on lid for about 1 hour or until a skewer comes away clean when stuck in the middle.
TIP: If the camp oven is sitting close to your camp fire, rotate it a quarter turn every 15 minutes to stop it burning on one side.
Serve hot with (lots) of butter and enjoy my cheese and bacon camp oven damper!