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Beer Damper





Ingregients:
2 & 1/2 cups of self raising flour
1/2 a cup of milk powder
a pinch of salt (to taste)
a stubby of beer (light to heavy....your choice)

Method:
1. Place the self raising flour, milk powder and salt in a large bowl.
2. Mix these ingredients thoroughly and form a hole in the centre
3. Pour in approximately 1/3rd of the beer (make sure the beer is room temperature)
4. Fold the ingredients into the beer
5. Make another hole in the middle and pour in another 1/3rd of the beer.
6. Continue to fold the ingredients together.
7. Add some more beer so that all of the mixture becomes a stiff batter (not too sloppy)
8. Spray the Steamed Pudding Tin with oil and place a circle of baking paper on the bottom.
9. Pour in the mixture and roughly smooth it out (you do not need to perfect with this)
10. Place another circle of baking paper on the top and close the lid.
11. Lower the pudding tin into boiling water so that it reaches approximately 2/3rds the way up the sides.
12. Simmer this gently for approximately 30 minutes
13. Place the inner saucepan into the outer container (if you are using the model with the two saucepans you will need to have brought the second saucepan to the boil 2/3rds full of water as a heat bank)
Leave this for a minimum of 3 to 4 hours.

Note:
You can prepare this last thing at night and leave it all night as it will not over cook and will be ready for you in the morning.