SSAA NSW

Sporting Shooters Association of Australia (NSW) Inc. 21 Your common Dutch Oven is often considered a camp necessity. At the end of those long cold winter days there is nothing as soul warming as a slow cooked roast or one-pot stew. But have you ever tried doing any desserts in your camp oven? It is something that I have always thought about but never really investigated except in the last few years, especially now that the kids are a little bit older and starting to enjoy the outdoors. After all, making memories from experiences around the campfi re will last a heck of a lot longer than any snapchat or tweet. Nowadays, desserts have become the norm in camp. We stumbled across a recipe for Lemon Pudding that has quickly become a crowd favourite. It defi nitely doesn't get the 5 Star rating for being healthy, but it certainly gets 5 Stars for camp oven decadence. Best part is that it only takes a few minutes to put together and anywhere between 35 – 45 minutes to cook, depending on the size your camp oven and the amount of heat. This recipe will serve 4 – 6 people. Pudding ¾ cup self-raising fl our 3 tablespoons of butter, softened ¾ cup caster sugar 2 eggs Grated rind of 1 lemon 1 – 2 tablespoons of milk Sauce ¾ cup caster sugar 2 tablespoons cornfl our Juice of 1 large lemon Boiling water You want a small level area of hot coals to set you camp oven on to pre-warm. Lightly grease a pie dish that fi ts into your camp oven. In a large bowl, using a wooden spoon, mix together fl our, butter, sugar, eggs and lemon rind. Adding small amounts of milk until you have a smooth consistency, then pouring the mixture into your pie dish. Sauce Combine lemon juice and boiling water to make 1 ¼ cups of liquid. In another bowl, mix together the sugar and cornfl our, then gradually add the lemon juice ensuring to mix well. Gradually pour the sauce mixture over the top of the pudding mix. Place the complete pudding mix into the camp oven on a wire rack or trivet and cook for about 35 minutes or until the mixture is golden and fi rm on top. Hint: Pre-preparing your dry ingredients and placing them in zip lock bags, labelling them either cake or pudding and sauce, with instruction of what else to add makes prep time super-fast and easy for the kids to follow. I like to freeze freshly squeezed lemon juice into ice cubes and keep them in a separate zip lock container. For this recipe I have found that about 10 off 12mL ice cubes are perfect for the sauce. This method is especially handy if lemons aren't in season. 2 – 3 ice cubes can be used in place of the lemon rind also. Have you tried this recipe or have a camp recipe that you would like to share? We'd love to hear from you. Email us at nswshooter@nsw.ssaa.org.au Camp Cooking 3 tablespoons of butter, softened perfect for the sauce. This method is especially handy if lemons aren't in season. 2 – 3 ice cubes can be used in place of the lemon rind also. nswshooter@nsw.ssaa.org.au

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