very carefully!! seriously though we often cook them in alfoil in sand that has been heated by coals. just a matter of sticking a skewer in from time to time to check when they are done. Find that the hot sand is much more constant heat than coals although it will cool down after a while.
I have two experiences with cooking damper, Gerty, but both in a camp oven - one good and one bad! The good one was REALLY good, and the bad one was REALLY bad! Hubby went to lift the bad one out of the camp oven with a pair of pliers, and the cake tin we were cooking it in promptly buckled - and it was burnt to a cinder! We have since been to the Milmerran Camp Oven Festival and I learned how to do it properly in a cooking class, but I still have my moments with the camp oven!
