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  AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING AND CAMPING FORUM › Camp Oven, Barbecue & Other Recipes › Cakes, Pastries & Desserts › New take on a classic
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New take on a classic (Read 20945 times)
 
Reply #30 - Nov 14th, 2012 at 2:52pm

Rufzgutz   Offline
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Adelaide, South Australia, Australia

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I love simple recipes. with my memory it needs to be simple  Roll Eyes

a project for this weekend.

results so far are very encouraging  Smiley Smiley
 
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Reply #31 - Nov 18th, 2012 at 10:22pm

Rufzgutz   Offline
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I couldn't wait till the weekend, I tried this during the week.

Soaked my mixed fruit (no frills) using iced coffee and a couple of Tsp of drinking chocolate 0/night

with the addition of bourbon.

Had a taste next morning and went to work licking my lips  Smiley Smiley

I didn't have the time for a campoven, so whacked it in the oven (160 C) Thurs night.

Bloody ripper, moist as. Enjoyed it for dessert with custard, enjoyed it for smoko at work, and just

enjoyed a little bit then for a late night snack.
 
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Reply #32 - Dec 16th, 2012 at 5:20pm

alan b   Offline
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cakes look brilliant probably taste better , just a question if cake cooked in 12 inch camp oven do you need coals top and bottom or just bottom and how many
 
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Reply #33 - Dec 16th, 2012 at 6:42pm

Derek   Offline
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Definitely coals top and bottom. To determine how many check out the HeatBead chart at http://www.aussiecampovencook.com/charcoalheatchart.htm

 
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