Thanks to Bob & all the committee & members who organised our Copeton holiday, we had a great time, meeting some wonderful people, & hope to be back there again next year, even if it's just for the spit roasts, well done guys & girls. But we expect more competition at the cook-off, (yea I agree Jackie's was good, even if it was non alcoholic) maybe double the entries to twenty or even more, any way here is how we did it so no excuses, & who cares if it is a brick or slop or burnt, might be me next year as they won't all come out like that.
We used the SMALL light weight spun steel "HILLBILLY" CAMP OVEN (does not weigh as much). So if you are worried about weight-worry no more they are made in Emerald in Vic. Their web address is "www.foodpath.com.au/hillbilly" or ph 039 754 5053 plus we have the extension ring, to make it higher so we can cook roasts & vegies together. Yes it is very good.
recipe is MEASURE PROPERLY for two people.
We used a 1/4 cup for measuring
1/4 cup of full cream milk powder
7/8 cup of s.r. flour
heaped desert spoon of marg or butter (if it was sugar, that much heaped)
1 good pinch of salt
3/8 cup of room temp. BEER pour it in slow so it does'nt froth to much, you only want 1/4 cup of liquid (otherwise you will get a brick if it is to wet)
We added two of those kiddie lunchbox packs of dried raisins & apricot ( you can buy them in six packs anywhere. about 222 grams for a six pack.
Mixing - first - drink the rest of the beer - then maybe a cold one.Then
mix s.r. flour, salt & milk powder together,
mix in marg with a flat knife,
add fruit,
add beer ( it is also your yeast) don't over stir - when it is mixed stop, ( playing with it will make it hard)
Cooking - place a lightly oiled foil pie plate on your trivet in the oven (it's easier to clean) add your damper, put the lid on so you can't knock any dirt into your damper - because you need a hole about 15 inches (38 cm for you youngens) & just large enough to fit the oven in to about 4 inches below the surface.
Temprature is critical -
For the HILLBILLY because it is thinner & lighter than those cast iron things you need TWO HEAPED SHOVELS OF COALS UNDERNEATH IN THE HOLE set the oven in firmly + ONE & A HALF SHOVELS ON THE LID any more & you will burn it.
About 20 minutes later (maybe a few more beers) check it - notice when you lift the lid that you did'nt get any ash in on the damper because the lid has a large lip & is wider then the oven itself (great design feature) so stick a knife in it, if it needs a bit more cooking there will be dough on the knife.Look at the crust for indication of correct temperature. It took 25 minutes for ours, no extra coals required.
So see ya at the next bake-off, if you are game.Good luck.
