Damper has a reputation for being either incredible or terrible. The good version comes out the camp oven golden, fluffy and warm — the kind of thing you eat smeared with butter and jam straight off the lid. The bad version is dry, dense, scorched on the bottom, raw in the middle, and has put generations of kids off bush bread for life.

The trick is the recipe — most "traditional" damper recipes are flour, water and salt, which is exactly why they're terrible. Add milk, sugar and a tiny bit of love, and you get a foolproof loaf every time. This recipe makes one perfect damper in 25 minutes flat.

Photo by Fabio Sasso on Unsplash

Makes: 1 damper · Time: 25 minutes · Cooked in: camp oven over coals

• 2 cups self-raising flour
• 1½ cups milk
• 2 pinches salt
• 3 teaspoons sugar
• Butter for greasing the camp oven

That's it. No yeast, no resting time, no kneading. Five ingredients you've already got in the camp kitchen tub.

Photo: Bjarke Rosenbeck / Unsplash

1. Prep the camp oven. Grease the inside of the camp oven thoroughly with butter — sides and base. Get it on medium heat: a small ring of hot coals around the outside and a few on the lid, but none directly underneath (the bottom will scorch in seconds otherwise). Less is more with the coals.

2. Mix everything in one bowl. Beat the flour, milk, salt and sugar together. The texture should be more like a thick cake batter than a dough — wetter than you think, but not soupy. Don't overwork it.

3. Pour and bake. Pour the mix straight into the prepared camp oven, smooth the top, and put the lid on. Bake for 20-25 minutes. You'll know it's done when:

• The top is golden brown
• A skewer or knife inserted in the centre comes out clean
• The damper sounds hollow when you tap the top

4. Serve warm. Tip out of the camp oven onto a board, slice while still hot, and serve with lots of butter, jam, golden syrup, or all three. Honey works too. Vegemite if you're committed.

For a dessert version that'll make the kids ridiculously excited:

• Increase the sugar to ⅓ cup
• Add 2 tablespoons of cocoa
• Throw in a handful of chocolate chips (or roughly chopped chocolate)

Same method. You can also cook this version in a greased cake tin sitting on a trivet inside the camp oven for a cleaner finish if you want to do it as a "real cake".

• Don't put coals under the camp oven. Top heat and side heat only. The radiant heat from the lid coals does most of the work
• Lift the lid sparingly. Every time you peek you lose a load of heat. Two checks max: one at 18 minutes, one to confirm it's done
• If using a different fat: butter is best for flavour. Olive oil works. Lard works (very Aussie). Don't use spray oil — it doesn't coat well enough and you'll get sticking
• Want a crispier crust? Brush the top with extra milk before putting the lid on. Sprinkle with flour for the rustic look
• No camp oven? A dutch oven on a gas stove works (low heat, lid on). A foil-wrapped log over coals also works — wrap the dough in 3 layers of foil and bury in the coals for ~20 mins

This is one of those camp recipes that becomes a tradition. Five ingredients, twenty-five minutes, and it makes a campsite smell like a bakery. Make it once and the kids will request it every single trip.

The classic mistake is using a "real" bread recipe with yeast and proving and dough development. Damper isn't supposed to be sourdough — it's supposed to be quick, golden, and slathered in butter while it's still steaming. This recipe gets you there every time.