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BREAD & BUTTER PUDDINGS - a Classic for the CAMP OVEN

strawberry bread and butter pudding

 

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Bread & Butter Puddings for the Camp Oven

Bread & Butter pudding is a classic winter dessert and one of the oldest traditional family deserts that warms the soul on a cold winter's night, and is also a great way to use up stale bread.
The standard B&B pudding uses stale bread, eggs, milk and sugar, but there are lots of variations you can try using ingredients such as raisin bread, fruit, chocolate, brioche or any bread you like.
And it also doesn't have to be sweet!!
You can successfully make bread and butter pudding in your camp oven, but make sure you place the baking dish on a trivet.

strawberry bread and butter puddingStrawberry Bread & Butter Pudding
A great recipe and it tasted as good as it looked!!

Ingredients:
2 tblspns softened butter (don't use margarine, the butter will give you a better flavour)
10 slices white bread (or you could use a fruit loaf)
3 eggs
1/2 cup caster sugar
1 x 270ml can light coconut cream
1 x 250gm punnet strawberries - halved if they are small, quartered if large (save a couple to decorate the top of the pudding once it’s cooked if you want)
12 pink marshmallows - cut in half
1/4 cup flaked almonds (optional)
Icing sugar to decorate (optional)

Preheat oven to 200°C or your camp oven. Grease a large (10 to 12-cup capacity) ovenproof dish. Spread the butter on the bread on both sides. Remove the crusts and cut each slice into three fingers (or triangles – whatever you like). Arrange bread fingers, overlapping, in the prepared dish. In a separate bowl, add the eggs and caster sugar and beat with an electric beater or hand beater until light and creamy. (If out bush, use a whisk.) Add the strawberries and marshmallows and stir gently to mix through. Pour the egg/strawberry mixture over the bread and evenly spread out the strawberries and marshmallows. Sprinkle with the nuts. Bake for approx 25 mins or until golden and just set. Remove from the oven and sit for 10 mins before serving. Dust with some icing sugar if you like. Serve with some cream or custard.

Method:
Preheat oven to 200°C or your camp oven.
Grease a large (10 to 12-cup capacity) ovenproof dish.
Spread the butter on the bread on both sides.
Remove the crusts and cut each slice into three fingers (or triangles – whatever you like).
Arrange bread fingers, overlapping, in the prepared dish.
In a separate bowl, add the eggs and caster sugar and beat with an electric beater or hand beater until light and creamy. (If out bush, use a whisk.)
Add the strawberries and marshmallows and stir gently to mix through.
Pour the egg/strawberry mixture over the bread and evenly spread out the strawberries and marshmallows.
Sprinkle with the nuts.
Bake for approx 25 mins or until golden and just set.
Remove from the oven and sit for 10 mins before serving.
Dust with some icing sugar if you like.
Serve with some cream or custard.

 

pear and chocolate bread and butter puddingPear & Chocolate Bread & Butter Pudding
Serves 4 to 6

Ingredients:
4 slices thick bread
2 tblspns butter - softened
1 x lg can pears - drained and sliced
2 tblspns sultanas
3/4 cup milk chocolate button melts
1 x can evaporated milk
4 eggs
1/4 cup sugar

Method:
Preheat oven to 180°C, or your camp oven.
Spread slices of bread with butter and cut each slice into 4 triangles.
Arrange half of the bread slices over the base of a greased, ovenproof dish.
Arrange sliced pears evenly over the top of the bread, then sprinkle over sultanas and chocolate buttons.
Top with the remaining bread slices.
Whisk together the evaporated milk, eggs and sugar and pour over the bread, gently pushing the slices down into the egg/milk mixture.
Leave to soak for 5 minutes.
Bake as detailed above or until set and lightly brown.
Remove from the oven and sit for 10 mins before serving.
Dust with some icing sugar if you like.
Serve with some cream or custard.

 

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