Thanks so much to Edgell for sponsoring this post!
Happy New Year! How did you spend your night? I hope you drank some delicious cocktails and kissed someone nice.
I did not. My NYE was low key so I was nice and fresh for my flight. That’s right, I’m in NYC! It is cold/busy/delicious/freaking glorious. I can’t wait to share everything I did/ate with you guys.
But first, this damper! Egdell asked me to develop some classic Aussie recipes for their Edgell Plus One campaign. I said yes, mainly because because pimping things with vegetables is one of my favourite things to do.
After the realisation that I could not incorporate tinned veggies into Lamingtons, I settled for this damper (and 3 other recipes here). Which is surprising, because I actually have the most disturbing memories of damper.
Why the bad memories? Well, numerous school camps and excursions had me mixing flour, butter and milk in a rancid container to form a dough. Then, against my will, I wrapped the dough around a stick that I had foraged for and cooked it in a campfire. It never cooked through and the only saving grace was the delicious golden syrup on offer. Please tell me this happened to you, too?
This damper is guaranteed to be SO MUCH BETTER THAN THAT. Crispy bacon, sharp cheddar cheese and sweet corn kernels are studded throughout this soft-on-the-inside, crusty-on-the-outside, damper.
I ate this for breakfast with some saucy baked eggs. You should totally do that too.
- 1 400g can of Edgell corn kernels, drained
- 2 tbsp fresh chives, chopped
- 2 rashers of middle bacon, trimmed and chopped
- 100g sharp cheddar cheese, grated
- 3 cups self raising flour
- 80g butter, chopped and chilled
- 1 tsp sea salt
- 170mL water
- Pre heat the oven to 180C and line a flat baking tray with baking paper.
- Place the chopped bacon in a cold non stick frypan and place on a medium heat.
- Cook the bacon until crispy. Set aside to cool.
- Place the flour and salt in a large mixing bowl and rub in the butter with your fingertips.
- Once the mixture resembles bread crumbs, fold through the corn, bacon, chives and cooked bacon.
- Add the water and stir with a wooden spoon until the mix forms a rough dough.
- Form into a round loaf and score an X on the top.
- Bake for 50 minutes until brown and cooked through.
- Serve warm with butter.
- You can form the dough into 8 individual rolls and bake close together on the lined tray for 25-30 minutes.
I developed 3 other recipes for Edgell, over on their site. Aussie Burgers with Quick Beetroot Relish, a classic Aussie biscuit and Lamb, Rosemary and Pea Sausage Rolls. Get involved and make these. Maybe for Australia Day?