We read Jeanie Adams book Pigs and Honey. The book tells the tale of a family living in the Aboriginal community at Aurukun, a town on the cape York Peninsula in Far North Queensland. The story follows the family as they go bush, hunting wild pigs and collecting wild honey. It’s the sort of family feast that makes you want to grab all your relatives and head out camping. As part of the feast the Mum cooks a damper to eat the wild honey with. We don’t have a tent and it’s getting a bit cold to just hang out under the stars so we thought we would have a go at the damper and honey part.
Here’s how.
pre heat oven to 180 degrees
- 2 cups of Self Raising flour
- 1 cup of plain flour
- 1 Tsp salt (ours was a little too salty but that may have been because we let Lilly do this step)
- Water to mix
- You can also try adding sultanas or herbs
- To make it, mix the salt and the flour together then form a well in the centre. Add water a little at a time till you have a firm dough. Kneed on a board then place on a lightly floured tray and bake on the top shelf of the oven for 10-15 min then turn over and cook for a further 10-15 min. If you are camping it can be wrapped around a stick and cooked in the ashy bits of the camp fire, so much more exciting. When its done it will be really hard on the outside and really only tastes good if its smothered in butter and honey.
