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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.

Camp Bowl Steamed Pudding Recipe

Saffron Hodgson
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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.