3 1/2 cups S.R. Flour
2 cups mashed pumpkin
1/2 cup sugar
1/2 cup milk
Note: The amount of flour you need will be dependent on the amount of pumpkin you have, and how moist it is. If your pumpkin is very moist, you may require more flour to ensure it forms a suitable textured dough.
1. Preheat your camp oven.
2. Beat butter until soft, then add sugar.
3. Beat in pumpkin and egg.
4. Add milk.
5. Slowly add the flour, keeping in mind that you will need more or less depending on how moist your mixture was to start with. Don’t dump all the flour in at once – add until you have the texture of a normal dough, and not too sticky. You should be able to knead it like normal.
6. Turn the dough out onto a floured board (or benchtop) and knead.
7. This is where things can differ if you are cooking in a camp oven where space is more limited than a normal oven and you don’t have a cutting utencil. Pull off a fist-sized chunk of dough and mould it into a ball. Do this for the remaining mixture – you should have about 12 balls.
8. Line the bottom of your camp oven (or cake tin) with alfoil – this will help stop the bottom burning while the rest of the mixture cooks properly.
9. Place the balls into the oven or tin, pressed against each other, so it ultimately forms a large circle of balls. As they cook, they will press against each other and it will help them rise more.
10. Bake for approximately 35-40 minutes or until it sounds hollow when you tap on the outside, just like a damper.
12. Take out of the camp oven or tin to stop it sweating, and serve with jam and cream (our personal preference!).