Campfire Lamington Damper Bites
Sweet damper dough rolled into balls and baked snug together in the camp oven, then pulled apart, dipped in chocolate glaze and rolled in coconut, like Australia's beloved lamingtons.
Method
Burn a wood fire in a fire ring for 45 to 60 minutes to build a thick bed of coals, and keep water nearby. Line the base of the camp oven with baking paper. Boil a little water on a camp stove.
In a large bowl, mix the flour, baking powder, salt and sugar, then rub in the cold butter, cut small, with your fingertips until it looks like coarse breadcrumbs. Pour in the milk and mix with a butter knife, using a cutting motion, into a soft, slightly sticky dough. Don't overmix.
Add in this stepPlain (all-purpose) flour 200 gBaking powder 2½ tspSalt 1 pinchSugar 2 tbspCold butter 30 gMilk 140 ml
With floured hands, divide the dough into 8 equal pieces and roll each into a ball a little bigger than a ping-pong ball. Set them side by side in the lined camp oven, just touching; baked snug together, their sides stay soft.
Add in this stepFlour, for dusting 1 tbsp
Put the lid on the 20 cm camp oven, set it on a shallow bed of coals and pile more coals on the lid than underneath (one third below, two thirds on top). Bake over charcoal (medium heat) for . They are done when the tops are golden and a ball in the middle springs back when pressed.
charcoal (medium heat)While they bake, put the powdered sugar, cocoa and butter in a mug or small pot and stir in the boiling water a little at a time to make a smooth glaze that runs off a spoon. Add a few more drops of hot water if it's thick; if it sets as it cools, warm it briefly at the edge of the coals.
Add in this stepPowdered (icing) sugar 100 gUnsweetened cocoa powder 2 tbspButter, for the glaze 10 gBoiling water 3 tbsp
Lift the bites out of the camp oven, let them cool for , then pull them apart. Spear each on a fork, roll it in the glaze until coated, let the excess drip off and roll it in a bowl of the coconut. Leave on a plate or foil for a few minutes so the coating sets slightly.
Add in this stepFine desiccated coconut, unsweetened 50 g
Cook's tip
Dipped while too hot, the bites crumble and the glaze slides off; let them cool until you can hold them. Fine coconut sticks best. For a true lamington touch, split each ball and add a little jam before dipping.
Cooking it at camp
At home, set the balls touching on a lined tray or in a cake tin and bake in an oven preheated to 200 °C for 15 to 20 minutes. Warm the glaze in the microwave if it thickens.