Australia Day Special Australia Day - 26th January 2010 NICKOS DAILY VIDEO DIARY www.youtube.com TWITTER: www.twitter.com FACEBOOK: www.facebook.com NICKOS T-SHIRTS www.zazzle.com.au Ingredients: 1 and 1/2 cups SR flour 1 cup milk (can use water) 1tsp sugar (optional) 1 pinch of salt 1 tsp butter Serve with Jam and butter, or golden syrup - ENJOY! Music from Nickos Kitchen is from www.incompetech.com Used with permission
March 23rd, 2011 at 2:39 pm
@HashikoChan just use plain flour and do the same thing
March 23rd, 2011 at 3:13 pm
I’ve been making Damper bread since I saw Billy Connolly make it outside during his tour of Australia in the early 90’s, I love it but can never get it quite right. Will certainly try your recipe Nicko, Thanks :o)
March 23rd, 2011 at 4:08 pm
do you have to make it sweet?
March 23rd, 2011 at 4:22 pm
thanks!!
<33
March 23rd, 2011 at 4:38 pm
@HashikoChan You should only have to add some baking powder…. self-raising flour contains about 2 teaspoons of baking powder per cup of flour.
March 23rd, 2011 at 4:50 pm
what is the recipe if you do not have SR flour? I live in Sweden
March 23rd, 2011 at 5:33 pm
Lol I just love the song at the beginning got me in the auzzie mood.
March 23rd, 2011 at 6:12 pm
This is the first food that is actually from australia (unlike Anzac biscuits, pavlova and laminations) I feel a little better about our originality now!
March 23rd, 2011 at 6:18 pm
G’day, mate, you are a good bloke you’re just another fella who’s promoting Aussie foods and traditions! Good on ya!
March 23rd, 2011 at 6:44 pm
how do you make it without the flour?
March 23rd, 2011 at 6:55 pm
this is making my mouth water!wanting to make right now haha
March 23rd, 2011 at 7:04 pm
at exactly 2:57 it looks like the flour says NEY
March 23rd, 2011 at 7:49 pm
when i was in primary school, we made this over a fire, with the dough on a stick! tasted so good!
March 23rd, 2011 at 8:04 pm
Love the videos, but STOP saying “guys” all the time
it’s getting annoying…btw, that white chocolate cake…yummyy!
March 23rd, 2011 at 8:16 pm
I put up your video in class today. Students criticised you because you used milk. Teenagers, they THINK THEY KNOW EVERYTHING.
March 23rd, 2011 at 8:41 pm
I enjoyed your video….If I may offer a tip…I score the surface skin of the dough in a crossing hatch pattern which helps it rise better and form tasty knobs on top. Sometimes I add half a cup of mashed pumpkin to help it rise.
I’ve also used yeast, but that goes against the tradition of rough and ready bush tucker.
March 23rd, 2011 at 8:55 pm
for a spread my grandad uses butter and cinnamon
March 23rd, 2011 at 9:39 pm
Great vid mate. I’m one of your Australian viewers & it sure looks like damper to me.
4:34 But that’s not surprising considering I make at least one damper each week. I also don’t put butter in mine either as I don’t have that out in the bush. I sometimes put a little Olive oil in instead, but not often. Damper & treacle is my favorite combo.
March 23rd, 2011 at 10:00 pm
That looks like one of my failed cake creations. It probably tastes a lot better than mine, though. Nice work.
March 23rd, 2011 at 10:40 pm
yummay
March 23rd, 2011 at 11:26 pm
nice, looks yum !
March 23rd, 2011 at 11:38 pm
Can u use a bread Machine for this?
March 23rd, 2011 at 11:56 pm
no lol
not that i know of
March 24th, 2011 at 12:55 am
doesn’t self raising flower have yeast in it ?
March 24th, 2011 at 1:23 am
yum, thats is so cool