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travellers cookbook


Back in August last year we travelled with a great bunch of people on the TJM 4x4 Readers trip. One of the highlights for me was the chance to exchange favourite recipes, and the most popular requests were for damper, scones, bread and cakes.
I gave a cooking lesson on baking scones and that demonstration was very successful, with four batches of scones being made by a variety of the ladies. All of which were a great achievement and scoffed down by the ever increasing hungry horde hovering around the camp fire waiting for the next batch of scones to emerge from the camp oven. So here are a couple of recipes from that afternoon.
The cake is delicious and it doesn’t require any eggs or butter!
Easy Fruit Cake

(Recipe by Deb Hutchison – her Mum’s actually and a favourite, that is suitable for diabetics. It is delicious!!)

3 1/2 cups dried fruit (500 gm) – apricots, sultanas, apples, prunes, pears, etc. (You could use less fruit, even half the quantity, but if you like lots of fruit in your cake, then use the whole 500 gms.)
250 mls apricot nectar
1 tspn honey
1 cup cooked mashed pumpkin
1 1/2 cups SR flour
1 tspn mixed spice
1 tspn bi-carb soda
Grease cake pan.
Combine fruit, nectar, honey in a saucepan and bring to the boil. Reduce heat and simmer for 3 minutes. Transfer to a bowl and allow to cool.
Gently fold the pumpkin through the fruit mix, along with the flour, spice and bi-carb and mix through. Don’t over mix or you’ll make the cake ‘rubbery’. If making at home DON’T be tempted to mix it with a mixer, you will end up with a very heavy, rubbery cake.
Spoon into a cake tin, place on a trivet inside a pre-heated camp oven on a small bed of coals, lid on, top with more coals and bake for approx 45 mins to 1 hr – cooking time will depend on the heat from your coals. You don’t want to cook it too quickly, or the outside will be burnt, and the inside still raw. If at home bake in a moderate oven 180ºC for 45 mins to 1 hour or until cooked.

2 cups self-raising flour
1/2 tspn salt
1 tspn sugar
1 tblspn butter
1/2 cup milk
1/4 cup water
1 egg
Get your fire ready so that you have some hot coals.
Sift flour and salt into a blow and add the sugar. Mix.
Rub in the butter until the mixture resembles breadcrumbs.
Add most of the liquid and mix to a soft dough with a knife. Add more liquid if needed. Amount of liquid will vary, depending on the moisture of the flour.
Put on a lightly floured board, mould into a round shape and pat out to about 2cm thickness.
Don’t handle the dough too much as it will make the scones heavy.
Cut with a scone cutter (or cut into squares with a knife), brush tops lightly with a little extra milk and place in a lightly greased ovenproof dish.
Place your pre-heated hot camp oven onto a small mount of coals in a slight depression. Put a trivet inside the camp oven and place the dish of scones on top of the trivet.
Put on lid – add coals to lid to help brown the tops of the scones. Bake for approx 10 to 15 mins.
Cooking time will depend on the heat of your coals.
Serve warm with jam and cream.



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