Nutty beer damper

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Preparation time:20 minutes

Cooking time:35-40 minutes

Serves: 8

3 cups (450g) self-raising flour

1 teaspoon salt

50g chilled butter, chopped

1 cup (100g) grated vintage cheddar

11/4 cups (310mL) beer

1/4 cup roughly chopped walnuts


1. Preheat the oven to 190°C. Lightly sprinkle flour over a large oven tray. Combine the flour and salt in a large mixing bowl. Use your fingertips to rub in the butter, then stir in the  cheese. Make a well in the centre.

2. Gradually add the beer. Stir gently with a wooden spoon to combine, then use your hands to gather everything into a ball of dough.

3. Place onto the prepared tray, and flatten out with your hands to a 22cm round. Use a large, sharp knife to score deeply into 8 wedges. Scatter the walnuts on top, and press in gently. Bake for 35-40 minutes, or until golden-brown and hollow sounding when tapped on the base. Serve this damper warm or at room temperature.



This is delicious served with cheese, or as part of a ‘ploughman’s lunch’.