Chocolate Fudge Pudding
A good, filling, pudding that is sure to impress, when cooked on a camping stove in a howling gale. The recipe was adapted from a Keith Floyd recipe book.
Ingredients
120g self raising flour
90g caster sugar
2 x 20g cocoa powder
50ml vegetable oil
10g milk powder
85g chopped nuts (hazelnut, walnut etc)
120g soft brown sugar
280ml of boiling water
Pre-trip preparation: mix together the flour, caster sugar, one lot of the cocoa powder, the milk powder and the nuts and place in a grip-seal bag and label it "bag 1". In another bag, mix the other lot of cocoa powder with the brown sugar, this will be "bag 2". I usually carry some oil for frying in a Nalgene container.
At camp. Put 280 ml (about half a pint) of water onto boil. Pour 50 ml of oil and about 80 ml of cold water into bag 1 and mix it together by massaging the bag. No, I don't carry a measuring jug, just guess. You are aiming for a stiff, sticky, mix; like stiff poly-filler. Press this mixture into the bottom of a fairly large pan with a lid and flatten it out. I use a 2 (?) litre pot - this thing grows! Empty bag 2 onto the top and spread this out. Pour over the boiling water. I then use a double pan system to steam the pud; you could probably get away with one pot on a gas stove but the MSR will burn it. The double pot system is easy - pudding in a small pot, pot lid in bottom of large pot with water to cover lid, small pot sits on lid inside larger pot, put lid on large pot and boil. Watch it doesn't boil dry for about 30 - 35 minutes with the lid on.
What you end up with is a sticky chocolate fudge in a thick chocolate sauce - fantastic served piping hot.
A good, filling, pudding that is sure to impress, when cooked on a camping stove in a howling gale. The recipe was adapted from a Keith Floyd recipe book.
Ingredients
120g self raising flour
90g caster sugar
2 x 20g cocoa powder
50ml vegetable oil
10g milk powder
85g chopped nuts (hazelnut, walnut etc)
120g soft brown sugar
280ml of boiling water
Pre-trip preparation: mix together the flour, caster sugar, one lot of the cocoa powder, the milk powder and the nuts and place in a grip-seal bag and label it "bag 1". In another bag, mix the other lot of cocoa powder with the brown sugar, this will be "bag 2". I usually carry some oil for frying in a Nalgene container.
At camp. Put 280 ml (about half a pint) of water onto boil. Pour 50 ml of oil and about 80 ml of cold water into bag 1 and mix it together by massaging the bag. No, I don't carry a measuring jug, just guess. You are aiming for a stiff, sticky, mix; like stiff poly-filler. Press this mixture into the bottom of a fairly large pan with a lid and flatten it out. I use a 2 (?) litre pot - this thing grows! Empty bag 2 onto the top and spread this out. Pour over the boiling water. I then use a double pan system to steam the pud; you could probably get away with one pot on a gas stove but the MSR will burn it. The double pot system is easy - pudding in a small pot, pot lid in bottom of large pot with water to cover lid, small pot sits on lid inside larger pot, put lid on large pot and boil. Watch it doesn't boil dry for about 30 - 35 minutes with the lid on.
What you end up with is a sticky chocolate fudge in a thick chocolate sauce - fantastic served piping hot.
