Macadamia Nut and Bush Tomato Damper
Ingredients
7
oz
roughly chopped dry roasted macadamia nuts
200 gm
4-6
in
bush tomatoes reconstituted and chopped
bush tomatoes are very small and come dried so need to be rehydratedboiling water. You can use semidried tomatoes instead and increase the quantity
3
cups
of self-rising flour
720 ml
1/2
cup
of milk
120 ml
2
tbsp
of sugar
30 ml
1
teaspoon
of Salt
5 ml
1 – 1 1/2
cups
of water
240-360 ml, to bring to dough
Instructions
Put flour, salt, and sugar into a bowl and rub the butter into it with your fingertips.
Add nuts, tomatoes and milk bring together to form a dough adding water until right consistency.
Turn out on to a floured board (making sure not to overwork the mixture, as unlike bread, damper needs to be a firm, heavy consistency once cooked).
Form into a round freeform loaf, cut a large cross in the centre and put into the oven at 350-375’F (180-200’C) for 20-40 minutes.
Served warm with butter or as is. Goes well with soups and hearty stews.