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Deliciously Diabolical Now this is not the blog I was intending to present to you but was simply too good an opportunity to miss. This recipe was inspired by a young man on our Family Canoe trip back in October and is aimed at our much younger followers who may want a more tempting damper breakfast… Intrigued?… Then read on… Now Damper bread has been covered before in its various forms and the list of variations and recipes is vast if not almost endless. Ingredients you will need Self-raising flour Drinking chocolate powder Small marshmallows 1 Banana What you’ll need. Firstly, peel the banana, put it in a bowl and mash it up with a fork or squash it with a spoon. Take a handful of the flour and start to mix it into the Banana with a fork or spoon until the usual damper consistency is achieved. It is likely you will have needed to gradually add more flour to get to this point. Next add 2 heaped spoons of the chocolate powder and mix in. Adding the chocolate powder. I was at home making this so I used a chopping board and needed the chocolate powder into the damper but if you are out in the wilds this can be done in your hands or in the bowl. Next take a generous helping of the mini marshmallows and fold them in to the Damper. Push/fold them around so they are not all clumped together. Add the marshmallows. Fold the marshmallows into the mixture. Ok, you are now ready for baking. Mine went in the oven at 150 degrees for around 10 minutes. It soon rose with the sugary marshmallow leaking out here and there. Of course, an inverted Dutch oven lid or frying pan over embers will also work fine. Now for the test on my eldest son. I cut it in half and the marshmallows had dissolved into the bread. Cooked to sugary marshmallow, chocolatey perfection. I did butter it but denied him the luxury of additional jam or chocolate spread! A success. How will you eat yours?
