Sitting on wilderness white sands with a hot cup of coffee in the morning as the sun rises over Ben More, these piping hot sweet buns, filled with exotic aroma, remind me how wonderful the Scottish Hebridean coastline is.
The following recipe feeds 6 people.
– 4½ cups flour
– 2 tbsp baking powder
– 1 tsp salt
– ¼ cup sugar
– ½ cup butter
– ½ cup milk powder
– 1½ cups of water
– 2 tbsp butter
– ½ cup brown sugar
– 2 tsp cinnamon
– ¾ cup nuts
– ¾ cup raisins
If you are out in the wild you will need to build a campfire large enough to create large embers for your Dutch Oven.
Making the dough
- Mix together the flour, baking powder, salt and sugar
- Use a fork to work the butter into the mixture until the consistency is crumb like
- Add milk powder, water and egg powder, stir and combine. Consistency should be pliable but firm, not sticky. Add more water or flour if necessary.
- Place mixture on a floured surface (use the bottom of a kayak hull if necessary) and knead gently until smooth.
- Use a wine, beer or water bottle to roll the dough into a ½ inch (1 cm) thick rectangle
- Spread butter across the dough, leaving 1 inch (2cm) bare at one end
- Sprinkle remaining ingredients evenly across the dough, leaving 1 inch (2cm) bare at one end
- Roll dough into a sausage toward the bare end and pinch the end into the side of the roll to seal
- Cut the roll into 1 inch thick pieces. Lay slices in a greased baking pan in Dutch Oven
- Bake for 15 to 20 mins, or until golden. Insert skewer, if clean when removed buns are cooked
A century ago oiled kilted highland drovers managed to bleed their sheep, combine blood with barley grain and invent a globally respected phenomena to be called Black Pudding. Today baked beans, biltong and instant coffee seem to satisfy – where’s the craft gone in wilderness camp cooking?
Stornoway Black Pudding is so respected by food lovers it has even been granted Protected Geographical Indicator of Origin (PGI) status putting it on a par with Champagne, Parma Ham, Mozzarella and Parmesan. The recipe originates from the days of sheep droving from the Scottish western isles and distant Highlands to the burgeoning industrial market cities of Edinburgh and Glasgow. On the drove, sometimes with hundreds of animals and taking many days, herdsmen would bleed their livestock and mix the rich blood with oats or barley to make what was later to become known as Black Pudding.
Although Black Pudding, when served with bacon and eggs, makes for the king of wilderness breakfasts we have a perfect compliment called Tin Tin breakfast.
Tin Tin breakfast
The recipe requires only a few disused tin cans making this the perfect simple wilderness campfire breakfast.
– Whole grain bread, 12 slices, crust removed
– Eggs, 1 dozen
– Bacon, 6 streaky rashers
- Preheat Dutch Oven
- Grease tin cans and place one slice of bread into each, pressing down at centre
- Crack one egg directly onto each slice of bread
- Fry bacon separately, cut lengths in half
- Place one cooked slice into each egg
- Bake multiple Tin Tins at once until egg is just cooked, or until desired consistency
- Remove from oven, remove from tin and plate
- Serve Tin Tin with black pudding and half a fried tomato for the ultimate wild camp breakfast