This golden syrup self-saucing pancake pudding is baked in a Dutch oven. It is a super quick and easy way to prepare pancakes while camping compared to the long task of making multiple individual pancakes. The golden syrup can be substituted with other syrups such as treacle or maple syrup.
The magic of the Dutch oven lies in its ability to distribute the heat evenly, whether using charcoal or live fire, allowing the pudding to cook slowly and develop a rich, caramelized top while the inside stays soft and moist. The pancake pudding absorbs the golden syrup to form a sticky, golden layer. The result is a beautifully rustic dish that’s both gooey and rich, with a delightful contrast of textures.
Based on a traditional Australian dish known as a ‘bum pudding’, it has minimal ingredients or work required to make it. Being easy to make while bringing together the joy of pancakes and pudding, it is ideally positioned to become a camp favorite.







Breakfast Pancake Pudding Recipe

Ingredients
- 1 cup pancake mix
- 1 cup water or as needed
- 1/2 cup golden syrup or similar
Equipment
- 1 bowl
- 8 inch Dutch oven
Directions
- In a bowl, add the cup of pancake mix and a tablespoon of the golden syrup. Add water until a typical pancake texture is achieved.Tip: The pancake mix is the style that requires water only. If you use a fancier style requiring milk, eggs, and similar, make it as per the directions.
- Preheat the Dutch oven and lid to 350 degrees F (175 degrees C).
- Pour the remaining syrup in the bottom of the Dutch oven, then quickly add the batter and cook at 350 degrees F (175 degrees C) for 15 minutes or until cooked through.
- When cooked, serve directly from the Dutch oven or turn out onto a serving plate. Drizzle with more golden syrup if desired.
Nutritional Information
More Pudding Recipes
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Dutch Oven Dessert