Christmas is one of the best times of year for camping as we can get the most amount of time away from our busy lives to properly relax.
We always head off for 1-2 weeks with the dogs and find (if we can) a quiet secluded bush camping spot to relax. Easier said than done sometimes at this time of year.
This year we are heading south to prop ourselves on the edge of a beautiful trout filled dam which I know will be quiet.
The big thing with camping for long periods is what to cook and, more so at Christmas, what sweet treats to impress the family and friends with that takes up minimum space in your fridge or esky. Most of the ingredients in this recipe can be ticked off in your pantry staples. You can if you wish replace the raspberries with blueberries, booze soaked apricots, walnuts or mix some walnuts with chunks of white chocolate and the raspberries.
Chocolate, raspberries, double cream and buttery puff pastry. That’s a ‘win win’ in my book!
Have a wonderful Christmas break camping, stay safe and I hope you enjoy cooking this recipe.
- Good quality shop bought puff pastry sheets
- 195g butter
- 225g soft brown sugar
- 2 tsp vanilla essence
- ½ tsp salt
- 3 eggs
- 200g good quality dark chocolate
- 150g plain flour
- 2 punnets of raspberries
- Walnuts (optional)
- Double cream to serve
- Fresh raspberries to garnish
- Icing sugar to dust, if you wish
- Grease an 8-inch by 2-inch tin and line with greaseproof paper on the bottom and sides. (Preferably a tin where the base comes out)
- Line your tin with puff pastry to the top edge
- Scatter raspberries into the bottom of the tin
- Melt chocolate and butter together (I do this in the mixing bowl on the edge of the fire, lift it in and out of the heat to control the melt and not burn the chocolate) or a zip lock bag in boiling water.
- Cool the chocolate and butter, add in the eggs, sugar, vanilla and salt and whisk till all combined
- Mix in the flour and if you want to, the walnuts
- Pour mix over the raspberries and pass the bowl and spoon to children big or small to lick
- I use a 4.5 qrt camp oven with a trivet base for this tin but if you have a larger camp oven and tin or more people to feed just multiply the recipe. Any leftover batter is always gladly devoured.
- Place on some coals in the side of the fire with half a shovel on top. Don’t have the fire too close to the edge of the camp oven but enough to apply heat to the side to help cook.
- Rotate the oven a ¼ turn every 5 minutes to apply even heat.
- As always cooking times on a fire are only a guide. To test if it's cooked use a fork or a skewer in the middle, you want it to come out slightly wet so you have a bit if a gooey centre. Also check the pastry is browning well. If not apply more coals to the base.