How to make damper, bannock and BBQ bread

Whether you’re off to a BBQ or heading for Oz, damper or bannock bread is a sure fire winner any time there’s a Barbie or a fire alight. It’s incredibly easy to make, and you can mix up all the ingredients in a ziplock bag and store somewhere dry until you’re ready to make it.

Simply mix together
2 cups of flour
a pinch of salt
a teaspoon baking powder
a teaspoon sugar
a tablespoon milk powder

When you feel like making it, simply add cold water a little at a time until the mixture forms a stiff dough. Now you will need to find a green stick as thick as your thumb (willow and hazel are best, though at this time of year you're not going to find a very green one!). Scrape away the bark to get the worst of the dirt and bacteria off, then pinch off a good sized lump of dough. Roll it into a sausage and pinch one end onto the stick. Now wrap it round the stick in a downwards spiral, pinching on the other end to finish it.

Now hold your stick over the embers (but not in the flames!), and keep turning so it cooks evenly and is golden all over. It should sound hollow when tapped when it is properly cooked. Fill the hole with butter or golden syrup and enjoy. You can even mix fruit and nuts, or even a little bit of sage and onion stuffing in with the dry mixture to add variety.