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’.