Camp Oven Recipe: Croissant Pudding in Grapefruit Shell

Camp Oven Recipe: Croissant Pudding in Grapefruit Shell

It’s May, well and truly into campfire season in Western Australia; and so I thought now was about the time to share a camp oven recipe cooked by Wendy Garner out in the goldfields. True to her style, it’s a simple camping dish with minimal mess and clean up required.

Just the images are making me feel warm, and hungry!

Croissant Pudding in grapefruit shell, serves 4

You won’t get far without the following ingredients:

  • 2 grapefruit
  • 5 mini croissants
  • 2 eggs
  • 1 cup long life custard (you can drink the rest, that’s what Alex does)
  • 1 450g tin apricot halves
  • Ground Nutmeg
  • Ground Cinnamon

1: Cut each grapefruit in half and remove the flesh from the grapefruit, save this for breakfast with what apricot halves will be left. Make sure that each grapefruit half sits flat and remove some of the base of those that don’t.

2: Break the croissants into small pieces and pack them into the grapefruit halves. Don’t over fill them, you wanna leave space for the next step

3: Beat the 2 eggs, add the custard, and beat it some more until the whole lot is combined.

4: Pour some of the egg and custard mixture into the grapefruit shells, and wrap the base in foil.  Place into the camp oven on top of the trivet. 

5: Put 1 apricot half on top of each and dust with nutmeg and cinnamon.  Roast on medium heat, about 180 degrees for approximately 45 minutes.

And bang! That’s it! Done! You might like to add a little more custard to the finished product

Let me know if you end up giving this one a shot and get that one into ya!

Alex

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