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ON THE ROAD RECIPES - DESSERTS FOR THE CAMP OVEN

 

Viv Moon's OUTDOOR COOKBOOK & TRAVELLER'S COOKBOOK
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DESSERTS FOR THE CAMP OVEN



impossible coconut pieImpossible Coconut Pie
This is such a simple dessert to make, and tastes yummy.
1 1/2 cups sugar
1/2 cup SR flour
2 cups milk
1/4 cup butter - melted
1 1/2 tspns lemon or vanilla essence
4 eggs - lightly beaten
1 cup coconut - fresh or desiccated

Combine the sugar, flours, milk, melted butter and flavourings.
Add the beaten eggs and coconut and mix through.
Pour into a large pie dish and bake in your hot camp oven for approx 45 mins or until cooked.
If at home bake in a mod oven 180°C for same time.
Serve with cream or custard.


Baked Peaches with Crumble Topping
1 x large can peach halves
1 cup rolled oats
1/3 cup coconut
1/3 cup almond meal
1/4 cup golden syrup
1 rounded tblspn soft butter

Place the peach halves into an ovenproof dish or round cake tin. (The non-stick cake tins are great for camping.)
Combine the rolled oats, coconut, almond meal, golden syrup and butter.
Spoon into the peach halves and bake in a med-hot camp oven for approx 15 mins or until golden. Watch out that you don't burn the crumble.
If at home, bake in a moderate oven 180°C for same time.
Serve topped with cream or custard.


 

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