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5 Tasty And Easy To Make Camping Desserts

1. ORANGE BROWNIES

Orange-campfire-brownies

Ingredients

Oranges (one for each person)

Chocolate brownie mix or cake mix (may require milk and eggs)

Aluminium foil

Vanilla ice cream

Method

Cut the top off the orange about a quarter of the way down, and scoop most the flesh from inside, leaving just a bit on the bottom and up the sides for extra flavour.

Make up your brownie or cake mix, and pour it into the each orange, not quite to the top.

Wrap each orange in 2-3 layers of aluminium foil and place in your campfire on a bed of hot coals for about 15-25 minutes.

The orange flavour will permeate the chocolate mix for a choc-orange flavour. Serve straight out of the orange with ice cream. Yum!

(Recipe: Michael Borg)

2. NO-BAKE PEANUT BUTTER MARSHMALLOW BITES

No-bake-peanut-butter-marshmallow-squares

Ingredients

2 cups creamy peanut butter

1/2 cup unsalted butter

250g butterscotch chips

500g miniature marshmallows

Method

Heat a large pot over low heat on your campfire or stove and add peanut butter, butter and butterscotch chips.

Stir constantly until completely melted – this will take about 10 minutes.

Once everything is melted, remove from heat and set aside to cool for about 10 minutes.

Fold in marshmallows, Some may melt, and that’s fine.

Spray a lamington pan or cake tin with non-stick spray or line with aluminium foil and spread mixture in the pan.

Sit at room temperature for a few hours to firm up or place in the fridge.

Once firm, slice and enjoy!

(Recipe: Anthony McDonald)

3. BAKED BANANAS WITH CHOCOLATE

Baked-bananas-with-chocolate

Ingredients

4 bananas, skin on

Maple syrup

1 Cadbury flake, crumbled or other chocolate

50g almonds, slivered

Method

Wrap the bananas in foil and place in a warm fire or oven and bake until a knife slides easily into the banana.

Once cooked, slice the banana open and remove the top layer of skin, using the bottom layer as a vessel to catch the escaping maple syrup.

Place in a bowl, drizzle with maple syrup then sprinkle with chocolate and almonds and serve.

(Recipe: Anthony McDonald)

4. EASY-PEASY FRUITY DAMPER

Damper

Ingredients

8 cups self-raising flour

80g butter

400g tin of fruit salad

Method

Get your fire ready with red-hot coals, line your camp oven with foil, then grease and flour it.

Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the fruit salad and juice to the flour mix and combine until it just comes together.

Turn the dough on to a lightly floured surface and knead gently for 1-2 minutes or until smooth. Shape into a disc and place in the camp oven.

Shovel some hot coals on a flat surface in the shape of the oven, and then place the camp oven on top of the coals. Place another shovel of hot coals on top of the oven.

Cook for 20-25 minutes or until the damper is cooked through and sounds hollow when tapped on the base.

Then serve with butter.

(Recipe: Anita Pavey)

5. CAMPING COSMOPOLITAN

Camp style Cosmopolitan

Ingredients (per glass)

60ml cranberry juice

30ml lime juice

30ml vodka (leave out for Virgin Cosmo)

15ml Triple Sec or Cointreau (leave out for Virgin Cosmo)

150ml soda water

A small splash of orange juice (optional)

Method

In a jug or large glass, mix the cranberry juice and lime juice together with a spoon.

Add the alcohol and orange, if you are going to include it.

Pour in the soda water and mix quickly (to keep as many bubbles as possible).

Serve the Cosmo with or without ice in a chilled glass.

(Recipe: Lynn Bain)

 

MEET THE AUTHORLaura Gray

Laura Gray

An RV journalist working across Australia’s premier caravanning and camping magazines for the past five years, Laura is also a judge at the annual Best Aussie Vans awards. She has been camping in the great outdoors since the of two, when she was packed, by day, into a Toyota LiteAce van and, by night, into a brown canvas tent with her parents and two siblings for an extended trip around the vast playground that is northern Western Australia.

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