Preheat the oven to 200 degrees Celcius. Sieve the flour into a large bowl and mix with the caster sugar. Rub the butter into the flour with fingertips to form fine breadcrumbs. Mix the molasses into the Guinness and stir into the flour. Knead very lightly on a floured board until just combined and form into a round cob. Place on a greased baking sheet and bake for 30-40 minutes until the loaf sounds hollow when tapped.
For the compote, place half the berries in a pot with the maple syrup, caster sugar and water and bring to a simmer, Simmer for 5 minutes squeezing the berries with a wooden spoon. Remove from the heat and fold through the remaining berries and lemon zest. Allow to sit for at least 30 minutes.
Cut a thick slice of the damper and spread with a little butter. Chargrill until toasted and warmed. Top with a generous scoop of vanilla ice cream and a couple of large spoonfuls of the compote.