Why cant I make a good Damper, EVER?????

[Pretty Butterfly]

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.....

[Olive]

oven too hot mmmmmmmmmm not sure maybe try making dumplings for the casserole instead and scones for the soup..... though i know that doesnt solve your damper problem

[Pretty Butterfly]

Oohh, we love dumplings!!!!!

I have used really hot oven recipes, and really low oven recipes, mine all turn out the same......

I have used basting with milk recipes, and ones that dont baste.
I have used soft dough ball mixes and hard dough mixes.....

Seriously, I just think I was never meant to make damper!!!!!

[Pretty Butterfly]

The one I just done was SR flour, milk, butter, pinch salt, tsp sugar... 220 for 25 min...baste a few times with milk...

just gross.....

I have a great oven that cooks everything else great, so I cant blame the oven!!!

[Astrolady]

Damper is for hot coals in the ground not ovens LOL. I only ever do Damper in the ground, so can't help ya with oven temps. I did try once and it wasn't very successful either, but ones in the ground are always fine.

[Nettie]

Try wrapping in foil... that works for me!

[Oorki Galoorki]

i make a 'scone' damper

with SR flour butter and milk.
(about 2cups, 100g and 500ml )