Camp Oven Cooking
Desserts
Bread & Butter Pudding
Ingredients:
6 eggs
2 cups milk
1 teaspoon vanilla essence
2/3rds loaf bread
1 cup sultanas
½ cup sugar (optional)
Jam (enough to spread on the bread)
Method:
Grease a camp oven with butter or oil. Butter and jam the bread on one side and place in camp oven, butter side up. Between each layer of bread use 2 tablespoons of sultanas and a sprinkle of sugar if desired When you have enough bread and jam in the camp oven beat the milk, vanilla and eggs and pour over the bread. Put the lid on the camp oven and place it on a good shovel of hot coals. Cover the lid with hot coals. After about 20 minutes check the pudding, if it's golden brown on top it's cooked. Make sure not to drop ash in the oven when checking.
Creamy Baked Rice
Ingredients:
2 tblspns rice
3 eggs
2 tblspns sugar
2 and a third cups milk
1 tspn vanilla essence
nutmeg
Method:
Bring water to the boil in camp oven and add rice. Boil until rice is tender, approx. 10 minutes. Beat eggs, sugar, milk and vanilla together in a bowl and stir rice in. Pour mixture into an ovenproof dish and sprinkle with nutmeg. Put dish into camp oven and then onto a hot bed of coals. Cover camp oven lid with more coals and bake for about 20 minutes.
Monday Pudding
Ingredients:
1 cup STALE BREAD
1 EGG
2 cups MILK
1 tblspn BLANCHED ALMONDS
dash of ORANGE ESSENCE
sprinkle of NUTMEG
1 cup seeded RAISINS
Method:
Break up stale
bread into small pieces and pour over the milk and let it soak (until the bread is soft). Chop the almonds and add to the bread with raisins and nutmeg. Mix in the bread mixture lightly and flavour it with orange essence. Turn the mixture into a greased camp oven. Place the camp oven on a shovel of hot coals, put lid on and cover with hot coals too. It will take 20-30 minutes depending on the heat of the coals. Once you have tasted this simple recipe you will
never throw out stale bread again.
Pumpkin Pie
Ingredients:
1 cup mashed PUMPKIN
1 Large sheet SHORT CRUST PASTRY
1/2 cup SUGAR
1/2 cup MAPLE SYRUP
3 EGGS
1/2 tspn NUTMEG
1/2 tspn CINNAMON
Method:
Line a greased pie dish with pastry and cook in a hot camp oven for about 8-10 minutes. While the piecrust is cooking, mix the sugar and maple syrup together until smooth. Now beat the eggs, the pumpkin and spices and mix well. Pour into the pastry shell. Place the pie into a
preheated camp oven and cover the lid with very hot coals. Cook until firm should be about 15 minutes depending on the heat of the coals.
If cooking in your oven at home it will take 20-25minutes in a 180 degrees celsius. Oven.
Apple Crisp
Ingredients:
FILLING:-
2 cans of apple pie filling
½ cup of mixed chopped nuts.
TOPPING MIXTURE:-
1½ cups of flour
½ cup of rolled oats
¼ teaspoon of salt
½ teaspoon of soda
½ cup of brown sugar
½ a cup of white sugar
12 tablespoons of butter
Method:
Pour 2 cans of apple pie filling into a camp oven. In a separate container cut 12 tablespoons of butter into the dry ingredients of topping mixture and sprinkle on top of the apple pie filling, then
sprinkle on the nuts. Cook for approximately one hour with most of the coals on top of the oven and a smaller amount on the bottom. Check often.
Serve hot with cream or custard.
Baked Apples
Ingredients:
6-8 apples
Suggested Filling ideas
Cinnamon
Chopped nuts
Nutmeg
Raisins
Sugar
Marshmallows
Honey
Caramels
Butter
Method:
Remove 2/3 of the core from each apple leaving a hole with the bottom intact. Fill each hole with the desired mixture of fillings. Place prepared apples in a foil cake pan. Place 3 pebbles or a small cake rack in the bottom of a 12-inch dutch oven. Pour 2 cups of water into dutch oven. Place pan with apples on pebbles or cake rack. Bake until done (about 20-25 minutes). Serves 6-8
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