4 cups self raising flour
2 tsp bicarbonate soda
2 tbsp butter
2 tbsp caster sugar
1 egg, whisked
½ cup milk
150g vanilla yoghurt
1 tsp salt
3 tsp mixed spice
1 cup sultanas
¼ cup pitted dates, chopped
¼ cup currants
¼ cup mixed peel
1/3 cup cold water
½ cup self raising flour (extra)
½ cup apricot jam
Sift flour and bicarbonate soda into a large bowl. Add salt and butter and rub into flour with fingertips until evenly combined.
Add mixed spice, sugar, egg, milk, yoghurt, sultanas, dates, currants, mixed peel to the flour mix. Blend together using a butter knife or spoon until mixture forms a soft, sticky dough.
Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Form dough into a round ball.
Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of the damper, to form a cross.
Place apricot jam into a saucepan and heat through. Set aside.
Place damper on a baking tray lined with baking paper and sit on a trivet in your camp oven. Bake in camp oven for 40 minutes (medium heat) or until cooked through. Check using a skewer.
Turn hot cross damper onto a wire rack. Brush pre-prepared hot jam over the damper.
Recipe by: Leanne @ Ozwit