I have made heaps of dampers, all different recipes, all different ovens, and they are ALWAYS awlful........

I alwayd end up with a hard -crusted raw -in -the -middle scone.....

How oh how do I make one of those beautiful soft ones from the bakery???

I have a gross hard blob atm on my plate next to a gorgeous home made pumpkin soup...

I have a casserole in the slow cooker and would like to try again to make a nice damper.....