This recipe is from the website Newideafood by Karen Buckley. We’ve made a couple of alterations for cooking in a camp oven.
Light a fire for coals or count out your heat beads. If you’re using heat beads you can commence to activate them. Usually takes 30 minutes.
For a 160deg C oven you will need about (Hot Shots) 3 beads under and 8 – 9 beads on the lid. The beads will last the duration of the cook.
You will need a 9 or 10 inch camp oven.
Read the recipe and organise your ingredients.
1 ½ cups self-raising flour
1/3 cup cocoa powder
½ cup brown sugar, firmly packed
75g unsalted butter, melted, cooled
2/3 cup milk
3 teaspoons red food colouring
4 x 52g bars Cherry Ripe chocolate, chopped
Icing sugar mixture and extra cocoa powder, to decorate
¼ cup cocoa powder
1 cup brown sugar, firmly packed
Lightly grease a 9 or 10 inch camp oven.
Sift combined flour and cocoa into a large bowl. Stir in brown sugar.
Whisk melted/cooled butter, eggs, milk and food colouring in a medium jug. Add to flour mixture. Stir until combined. Spoon into the camp oven. Scatter the chopped Cherry Ripe evenly over the top.
To make sauce, sprinkle combined sifted cocoa and sugar evenly over pudding mixture. Slowly pour 2 ¼ cups boiling water over the back of a metal spoon (to avoid dents in the pudding) over pudding mixture.
Cook in a camp oven at a temperature of about 160 deg C for about 40 minutes, or until a spongy cake forms on top and the sauce is runny underneath.
Once cooked remove the heat sauces you have used and set aside with lid removed from the camp oven to cool slightly.
Sift icing sugar over the top – extra cocoa if you wish, we didn’t.
TIPS AND TRICKS:
Be careful of the heat underneath the oven. You need to avoid boiling the sauce and causing the sauce to rise up and over the top of the pudding mixture.
Use an infra-red temperature gun to check the oven temp. Aim the gun at the collective which is the high point under the handle on the lid.
As the cook progresses you may need to remove some beads from the lid.