Yum! Have you thought about Camp Oven cooking for dessert? Well check out this recipe for mouth watering self-saucing chocolate pudding from Derek Bullock.

Delicious desserts add the sparkle to any meal – and when you’re out camping there is nothing better. This is a favourite of Derek’s who says ” I know many people right across Australia are making this after seeing me cook it, why not give it a try?”

Self Saucing Chocolate Pudding

Ingredients
2 cup self-raising flour
4 tablespoons cocoa powder
1 cup brown sugar
160g butter, melted, cooled
2/3 cup milk
2 eggs, lightly beaten
Custard, thick cream and strawberries to serve

Sauce
1 1/2 cup brown sugar
4 tablespoons cocoa powder, sifted
2 1/2 cups boiling water

Method
Grease a 10 inch camp oven with butter. Sift flour and cocoa into a large bowl. Stir in sugar. Combine butter, milk, and egg in a bowl and slowly add to flour mixture, mixing until well combined and smooth. Spoon mixture into your camp oven and smooth the top.

Sauce – sprinkle the combined sugar and cocoa over pudding then slowly pour boiling water over the back of a large metal spoon to cover the pudding. Bake for 35 to 40 minutes at 180 degrees or until pudding bounces back when pressed gently in centre. To get this temperature I place 13 Heat Beads(r) BBQ Briquettes on top of the camp oven and 4 underneath.

This recipe makes quite a large pudding. I love to serve it hot with custard, cream and strawberries.

A camp oven full of delicious chocolate self-saucing pudding

Served with custard, cream and strawberries. Yum!

Something to help get your Grand Final day BBQ started…

The recently launched Heat Beads^® Natural Firelighters are on sale next week at Woolworths and Safeway supermarkets around Australia. Get into your local store from Monday to help you get your AFL Grand Final BBQ started!