Frankfurts in Corn Damper:
Ingredients:
1 ¾ cups self raising flour
1 teaspoon baking powder
125g can sweet corn kernels, drained
1 cup milk
400g can Plumrose Skinless Frankfurts 8, drained
½ cup grated tasty cheese
Method:
Mixed self raising flour, baking powder and corn in a large mixing bowl.
Add milk and mix to a moist dough.
Gently press half the mixture into a hot camp oven. Arrange the Plumrose Frankfurts on top and sprinkle with half the cheese. Cover with remaining dough and cheese.
Cover and place in hot coals; bake for approximately 30 minutes.
MAKES: 6-8
PREPARATION TIME: 15 minutes
COOKING TIME: 15 minutes
To cook in a conventional oven: Prepare as above and place on a baking tray. Cook in a preheated oven at 220°C for 25 minutes.
TIP: Use well-floured hands when handling dough and to ensure damper cooks evenly press down gently in the centre of the prepared mixture to form a slight depression. Cooking time may vary in camp ovens depending on the heat of the coals.