Name: Breakfast Pancake Pudding
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup pancake mix; 1 cup water (or as needed); 1/2 cup golden syrup (or similar)

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.

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Lid being taken off a Dutch oven to show a baked golden syrup pudding.

The pudding is ready when the pancake mixture is cooked all the way through while sitting in a surrounds of golden syrup.

Spoonful of pancake breakfast pudding with a blue camp bowl with more pudding in it in the background.

The pudding will be denser than a cake-based pudding with a more pancake-like texture. The golden syrup will penetrate the pudding as well as acting like a sauce.

Golden syrup being poured into a Dutch oven.

This recipe uses golden syrup but it can also be exchanged for maple syrup, treacle, or similar flavors syrups that can handle the heat of cooking.

Pancake mixture being poured into a Dutch oven with a base of warmed golden syrup.

As with all self-saucing puddings, the pancake mix is poured into the pre-warmed golden syrup.

The recipe assumes that a water added only pancake mixture is used, if using a more complicated mix, follow those instructions.

A black camp plate with an inverted breakfast pancake pudding on it.

The pancake pudding can be turned out onto a plate to serve, it will look and act like any other self-saucing pudding.

Breakfast Pancake Pudding Recipe

Walter

reviews

This quick and easy breakfast pudding is created with pancake mix and golden syrup.

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Preparation 10

Cook 15

Ready in 25

Servings Servings

CourseBreakfast

InfluenceAustralian

DifficultySeasoned

MethodBake

Similar RecipesBaked Goods

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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

Calories: 207kcalCarbohydrates: 43gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 23mgSodium: 167mgPotassium: 65mgFiber: 1gSugar: 34gVitamin A: 81IUVitamin C: 0.2mgCalcium: 72mgIron: 0.4mg