Camp Bowl Steamed Pudding

A blue camp bowl with a prepared steamed pudding topped with baking paper and tied with butchers twine. The mixing bowl with the remaining batter is in the background.

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.

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Pudding batter being poured into a blue camp bowl.
The pudding batter is poured over the selected flavor in preparation to cook.
A golden syrup steamed pudding with a quarter serving removed.
Honey and golden syrup make a tasty flavoring option. Often these flavors are absorbed into the pudding rather than creating a sauce.
The blue camp bowl being removed from the pudding, sitting upside down on a camp plate, exposing the raspberry jam running down the side of the pudding.
Jams make a great flavor choice, often creating a rich sweet sauce to cover the pudding when cooked.
A blue camp bowl is filled with the pudding mixture with a completed pudding wrapped in baking paper and string applied in the background.
The recipe creates two bowls worth of mix; it may be cooked in one larger bowl only but the cook time must be extended.
A cooked steamed pudding sits in a camp bowl, with a plate next to it, waiting to be inverted.
Carefully remove the pudding from the steaming water, let cool enough to handle, then invert the pudding on a serving plate.
Looking down on a pot with a prepared camp bowl steamed pudding.
The bowl with the pudding is placed in a pot which has enough water to fill it about half way up the bowl. It can be cooked on a gas stove or campfire.
A steamed pudding is being tipped out of a blue camping bowl onto a white serving plate.
Carefully tip the camp pudding out onto a serving plate before eating.
A blue camp bowl with a prepared steamed pudding topped with baking paper and tied with butchers twine. The mixing bowl with the remaining batter is in the background.
The baking paper tops the pudding and is held in place with baking twine.

Camp Bowl Steamed Pudding Recipe

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A blue camp bowl with a prepared steamed pudding topped with baking paper and tied with butchers twine. The mixing bowl with the remaining batter is in the background.
Cooking steamed pudding in a camp bowl is a great way to cook outdoors to get a moist and flavorful dessert.
Preparation 15 minutes
Cook 1 hour
Ready in 1 hour 15 minutes
Servings 8 Servings
CourseDessert
InfluenceEuropean
DifficultyBeginner
MethodSteam
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Ingredients

  • 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

Equipment

  • 2 camp bowls
  • 2 sheets baking paper
  • 2 butcher’s twine lengths long enough to tie around the bowls
  • mixing bowl
  • pot

Directions

  • 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.

Nutritional Information

Sodium: 114mgCalcium: 30mgVitamin C: 1mgVitamin A: 429IUSugar: 15gFiber: 1gPotassium: 59mgCholesterol: 57mgCalories: 243kcalTrans Fat: 1gMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 8gFat: 13gProtein: 3gCarbohydrates: 28gIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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