1. Make a fire to create lots of hot coals. Preheat the camp oven over the flames. If you are cooking in a conventional oven, preheat to 200C.
2. Add the self raising flour (500g) and butter (50g) to the bowl. Combine Speed 6 / 10 seconds to form breadcrumbs.
3. Add milk (240g), golden syrup (50g) and salt (1 tsp) to the bowl. Program 1 minute / Closed Lid / Kneading Function, but keep an eye through the lid and stop kneading once it has come together. If it looks too sticky, add a bit more flour. If it looks too dry, try kneading a bit longer or adding a touch more milk.
4. Sprinkle some flour onto the bench and remove the dough from the bowl. Knead into a round ball.
5. Place the dough ball into an ovenproof dish or tray and flatten into a disc approx. 16cm in diameter to help with even cooking. Score the top of the damper into wedges approx. 1cm deep with a knife.

Campfire Method:

1. Place some of the coals (not too many) on the ground away from the fire.
2. Place the camp oven on the hot coals.
3. Add the dough to the camp oven, sitting on a trivet to avoid burning.
4. Put the lid on the camp oven, then place more coals on the lid to get all around heat. Adjust the heat by increasing or decreasing coals.
5. Cook for 25-30 minutes. You may need to replenish the coals.
6. Serve with lashings of butter and golden syrup.
7. Enjoy!

Conventional Oven Method:

1. Place the prepared dough in the oven.
2. Bake for 40-50 minutes. Once the top of the damper turns to a golden brown, cover with aluminium foil for the remainder of the cooking time.
3. Serve with lashings of butter and golden syrup.
4. Enjoy!