Macadamia Nut and Bush Tomato Damper
  1. Put flour, salt, and sugar into a bowl and rub the butter into it with your fingertips.
  2. Add nuts, tomatoes and milk bring together to form a dough adding water until right consistency.
  3. Turn out on to a floured board (making sure not to overwork the mixture, as unlike bread, damper needs to be a firm, heavy consistency once cooked).
  4. Form into a round freeform loaf, cut a large cross in the centre and put into the oven at 350-375’F (180-200’C) for 20-40 minutes.
  5. Served warm with butter or as is. Goes well with soups and hearty stews.