Camp oven bread and butter pudding
4 eggs 2 cups milk 300ml thickened cream ¼ cup caster sugar ¼ tsp vanilla essence ¼ tsp ground cinnamon 8 slices white bread, crusts removed 100g butter, softened ½ cup sultanas 2 tbsp brown sugar
Grease a medium-sized camp oven with some oil or butter and set aside. Whisk the eggs, milk, cream, caster sugar, vanilla and cinnamon together in a bowl. Spread both sides of each bread slice with butter. Cut each slice in half diagonally. Arrange the bread in the oven in such a way as the points are upwards. The more points, the crispier the result. Sprinkle the bread layer with the sultanas. Pour egg mixture over bread. Sprinkle with the brown sugar. Put the lid on and place the camp oven on a bed of prepared coals for 20 minutes or until the custard is nearly set. When it’s almost ready, add a couple of big shovels of coals to the lid and bake the topping. The exposed bread should be crispy and almost burnt. Serve with lashings of double cream.