I firmly believe anyone can cook from scratch if they just get a little bit excited about what they’re going to make and they find an easy recipe.
Beer damper had three ingredients, and one of them is beer.
Now that’s freakin’ exciting!
Forget Nigella, let’s all turn Nigel for a few minutes and make breakfast together. With a drink in hand.
Sure, some people say it’s the fermentation and yeast that is reacting to the baking powder and flour, but I stand by this whole process just being magic.
Here’s how to legitimately crack open a tin at 7am and claim you’re making a homemade breakfast for the whole family to enjoy.
Three Ingredient Beer Damper
3 cups self raising flour
3/4 cups Parmesan (grated)
1 can of beer. Extra points for craft beer, but your standard XXXX Gold will do just fine.
(optional 1 tbsp sugar- but this would make it a 4 ingredient recipe)
1. Preheat oven to 190 degrees celsius and line a tray with baking paper.
2. In a large bowl, use a wooden spoon to mix the self-raising flour and parmesan. Make a well in the middle (not necessary, but this will stop beer from flowing everywhere when you get to the next step, which is...)
3. Add all the beer.
4. Mix gently with the wooden spoon until everything just comes together.
5. Get your hands involved and gently knead your beer dough. Tip out of the bowl onto your tray and pat into a shape that resembles a football.
6. Pro-tip: with a butter knife, cut some light X X X shapes or / / / shapes across the top. This helps the damper rise a bit more evenly.
7. Bake in the preheated oven for 45 minutes. You may need to cover it with aluminum foil around the 35 minute mark if it's starting to brown too quickly. To know if it's done, you can either knock on the top of the bread and listen out for a hollow sound, or stick a knife/ skewer into the middle of it. If nothing comes out stuck on the knife, you're set to eat.
8. Serve with butter and condiments, or dips and champagne. Beer damper is nothing if not versatile.