Cooking steamed pudding in a camp bowl is a great way to cook outdoors and get a moist and flavorsome dessert. A dollop of jam or honey is placed in the bottom of a camp bowl and a quick and easy batter goes on top. The whole thing steams for an hour of hands-off baking, and dessert is served!
Using the steaming method (although it is more of a simmering in water method), removes some of the variabilities and risks that can come from outdoor cooking. This is particularly true when cooked on a campfire, where the temperature can fluctuate dramatically. The water acts as a buffer to provide a constant temperature for the baking process.
The flavor comes from the addition to the base of the bowl before the pudding is added on top. Often this is a sweet element like a jam, honey, or syrup. The recipe doesn’t specify an amount as this varies based on the strength of the flavor and personal taste.
Camp Bowl Steamed Pudding Recipe
- butter to grease
- jam honey, or golden syrup, as needed
- 1 cup self-rising flour
- 6 tablespoons fine sugar
- 1/2 cup salted butter at room temperature
- 1 large egg
- 1/2 cup milk
- 2 camp bowls
- 2 sheets baking paper
- 2 butcher’s twine lengths long enough to tie around the bowls
- mixing bowl
- Grease the two camp bowls and add a flavor of choice to the base such as a jam, honey, or golden syrup. Put aside until needed.
- In the mixing bowl add the flour, sugar, and butter. Rub the butter into the flour and sugar.
- Add the egg and milk then stir until well combined.
- Place half the batter into each of the prepared bowls. Cover with the baking paper and tie in place with the string. Alternatively, the bowl can be covered with tightly fitting foil.
- Place the bowl in a pot and add water to a level halfway up the bowl. Place over moderate heat with the lid tightly fitted on and bring it to a slow simmer. Simmer for 1-hour checking regularly that the water level is maintained, adding more if needed.
- When cooked carefully remove the bowl from the pot. Serve on a plate by turning the bowl upside down and letting the pudding come free and the flavoring drizzles down as a sauce.