Traditionally made by swaggies over the camp fire or in the coals, but you can make it at home, too.

4 c. self-rising flour OR 4 c. all-purpose flour and 1 tsp. baking powder
2 tbsp. butter, butter or dripping
1 - 1 1/2 c. milk
1 c. grated cheese to top

Mix dry ingredients, rub in butter (or mix as with pie dough), add enough milk so that dough is slightly sticky but can be kneaded. Turn dough onto well floured surface, knead into a flat ball, flatten to about 2 inch thickness. Score dough into wedges so that it can be pulled apart after baking. Top with grated cheese. Bake at 425 degrees for 15 minutes, turn oven down to 375 degrees and bake for another 30 minutes or until golden brown on top. Pull apart wedges, butter and eat with meal.

For those out camping in the brush: After kneading, roll dough to make a snake, wrap it around a thick stick and toast over the campfire until golden brown. Smother with butter and jam, eat.