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Being a nation who enjoys a good braai on a balmy summer’s day, we also enjoy the addition of a good starch. This damper seriously ticks all the boxes. It’s easy to prepare, can be eaten with the hands, and satisfies any bread lover’s palate with enough comforting flavour!

Cheese & Onion Damper


  • 500 g self-raising flour
  • 5 ml salt
  • 80 ml spring onions, finely chopped with the green tops
  • 65 ml onion flakes
  • 150 g mature cheddar, cut into small cubes
  • 500 ml buttermilk
  • up to 125 ml water, if necessary


Sift the flour and salt together in a large bowl. Add the spring onion, onion flakes and cheese and mix lightly. Add the buttermilk and mix until the dough comes together. It must be soft and pliable. If not, add a little water until the dough is the correct consistency.

Fashion the dough into a ball and place in the centre of an oiled baking sheet. Score into 4 - 8 wedges using the long end of a wooden spoon, or cut the lines with a pair of scissors.

Bake in an oven, preheated to 180º C for 60 minutes or until a skewer inserted comes out clean, and the bread sounds hollow when tapped. Remove from the oven and serve immediately with butter at your next braai.

Yields 1 damper.