Where better to test this 1960s camping dessert than while actually camping in the heart of the Lake District? After a long trek through Rydal on a cold autumn day and without eating anything but pick & mix and crisps for hours, this simple pudding was absolutely marvellous.
Don't get us wrong; it is by no means a culinary masterpiece. But if you want a sweet pud with easily transportable ingredients that you can cook over a campfire miles, it is quite lovely.
Original Recipe: 'Camp Treacle Pudding' (Book 8, 1967)
Speed: 1 hour | Serves: 2
4 thick slices of white bread
4 generous tbsp. butter
4 generous tbsp. golden syrup
4 generous tbsp. sugar
1. Set up and heat your outdoor cooking apparatus as required. You'll need a shallow frying pan or dish to cook the pudding in.
2. Cut the crusts off of the bread and soak the slices in the milk.
3. In the pan, gently heat the treacle, sugar and butter until this is brown and gives off a pleasant caramel smell.
4. Put the soaked bread into the treacle syrup and leave for 2 minutes.
5. Serve with a slice of lemon or single cream.
Note: Some effort will be required to clean the syrup out of your cooking tin. You'll need boiling water and a little washing up liquid, first to soak for ideally half an hour, and then to continue to wash, so bear this in mind before you pack so that you have everything you need, especially if you are going to make this pudding early on in your trip and will need to use the cooking tin again.
Original Recipe for 'Camp Treacle Pudding'
'BOOK 8': The Sunday Telegraph Cookery Book (1967)
Authors: Jean Robertson for The Sunday Telegraph
Publisher: Collins for The Cookery Book Club (9 Grape Street, London, W.C.2, England, U.K.)