I’ve been making this pudding since I was about 10 years old. It’s one of those recipes that never gets old. It’s also such a classic that it never gets old. It also works just as well in a camp oven as it does in a conventional oven.
Obviously, being glamping, we don’t have mixers or beaters or any fancy measuring equipment, so I used mugs. I also took with me some super good Dutch cocoa and used heaped tablespoons of the stuff – just to ramp up the decadence of the whole thing.
I use a 2-quart cast iron camp oven. As for the fire? I believe the official temperature of the coals was medium. We’ve also cooked this in the camp oven on top of the oz pig, with a few coals (or heat beads, if you prefer) on the lid.
What you need for the cake
- 1 cup self-raising flour
- 2 tablespoons cocoa powder
- ½ cup brown sugar
- 80g melted butter, cooled – you can do this in the billy. Use the markings on the slab packet to measure.
- ½ cup milk
- I teaspoon vanilla
- 1egg, lightly beaten
What you need for the sauce
- ¾ cup brown sugar
- 1 tablespoons cocoa powder
- 2 cups boiling water
What you do with it
- Grease a 2 quart cast iron camp oven with butter.
- Sift flour and cocoa into a large bowl, stir in the sugar
- Combine the egg, milk, vanilla and cooled butter in a jug and slowly add to the dry ingredients, mixing until well combined and smooth. Spoon into the prepared camp oven.
- To make the sauce, sprinkle combined sugar and cocoa over the pudding
- Carefully pour over the boiling water and put the lid on.
- Bake for about 30 minutes. It should be crusty on the outside and soft and squidgy on the inside.
- Serve with cream, custard or both.