Rum and raisin damper

Adapted from Woman's Weekly 

Ingredients

1 cup (150g) raisins

1/4 cup (60ml) dark rum

2 cup (300g) self-raising flour

1/2 cup (110g) caster (superfine) sugar

2 tablespoon vegetable oil

1 cup unsweetened soy milk + 1 tbsp lemon juice or apple cider vinegar (Buttermilk alternative)

60 gram (2 ounces) Dairyfree butter 

Method

1. Combine raisins and rum in a small bowl.

2. Combine flour and sugar in a large bowl. Make a well in the centre, add raisin mixture, oil and enough buttermilk to mix to a soft sticky dough. Knead on a floured surface until smooth.

3. Press dough into a 15cm (6-inch) circle, place in a large greased camp oven. Cut a cross in the top of the dough about 1cm (½-inch) deep. Brush top with a little extra buttermilk; dust with a little extra flour.

4. Cook damper, covered, about 35 minutes or until damper sounds hollow when tapped.

5.  Serve damper warm with butter.

If you don’t fancy baking in a camp oven, bake at 200degC for about 30 minutes or until golden brown and damper sounds hollow when tapped lightly with fingers.