Cub and Scout-Stuff!

Cooking in Camp

A few simple recipes for use in camp.
Also available are scout recipes and some recipes for (cub) cooking in the hall.

Page index

  • 1 egg
  • 1/2 cup S.R Flour
  • 1 Tblspn Sugar
  • 1 Tblspn Milk
  • Pinch of Salt
  • Water
  • Break egg into can/billy and beat using a fork until frothy & creamy.
  • Add sugar and salt, beat in, then add flour, mixing well
  • Water may be needed to bring the mixture to a smooth creamy fluid state that will pour.
  • Heat frypan, melt butter to grease it.
  • Try adding some shredded apple too.
  • Pour mixture into frypan, when the bubbles pop and set, flip flapjack over to cook other side.
  • Serve with butter & sugar
PANCAKES (Makes 5)
  • 1 egg
  • 1 cup S.R Flour
  • 300mls Milk
  • Pinch of Salt
  • Break egg into flour & salt, & mix
  • Add milk a little at a time, mixing well.
  • Heat frypan, melt butter to grease it.
  • Pour small portions into frypan.
  • when the bubbles pop and set, flip over to cook other side.
  • Serve with butter & sugar, etc
PIKELETS (serves 5)
  • 1 egg
  • 1 cup S.R Flour
  • 4 Tblspn Sugar
  • 1/4 cup Milk
  • 1/4 tsp bicarb soda
  • 1 Tbspn melted butter
  • Dissolve soda into milk
  • Beat egg & sugar.
  • Alternatively add flour and milk, mixing well
  • Add melted butter
  • Cook as for pancakes, but make several small ones per frypan.
  • Serve with butter & jam
  • Fresh meat
  • onions
  • Potatoes
  • Carrots
  • Parsnips
  • Flour
  • Tomatoes
  • salt (a pinch or two)
  • Shred meat into 1/2 billy of water, add salt and boil.
  • Peel & dice vegetables (NOTE: the smaller they are, the quicker they will cook)
  • Add Vege's to the meat and continue boiling.
  • Add water as needed to keep it boiling.
  • When the vege's break up, it should be cooked OK.
  • If mixture is too runny, add 2 or 3 spoons of flour that has been mixed with cold water, and stir into the mixture.
(For one person)
    3 heaped des.spns S.R. Flour
  • Pinch of salt
  • 1/2 des.spns sugar
  • 1/2 des.spns Powdered milk
  • 2-3 spoons of water
  • Mix all dry ingredients together (in a cup or plate)
  • Add water a little at a time until dough consistency.
  • Knead dough by hand - the more it is kneaded, the better it will be.
  • Add water if too dry/flaky
  • Add flour if too wet.
  • Take a clean, DEAD stick about 1.25m diam,
  • Roll dough between hands to make a long snake and then wrap around the end of the stick, pinching the ends to stop it falling off.
  • Hold the dough over HOT COALS (not flame) - it will expand and the outside will brown.
  • The dough is cooked properly when the twist can be pulled off the stick without leaving sticky dough behind.
  • 6 slices Bacon - cut into small pieces
  • 2 Onions -Diced
  • 2 medium Tomatoes - skinned and chopped
  • 500Gms pre-cooked meat
  • 113gm cheese
  • 0.5 tsp salt
  • Fry bacon & onion in bottom of billy
  • Drain off part of the fat
  • Add tomatoes, meat & salt
  • Cook for about 20mins, then add cheese
  • Cook until cheese melts.
  • Frankfurt or pre-cooked thin sausage (steamed is better if possible)
  • Damper Twist mix (WITHOUT sugar)
  • Skewer the sausage/frankfurt
  • Cover with twist mix
  • bake over hot coals.
  • 200gms uncooked rice
  • Evaporated milk
  • Mixed fruit (dried or tinned)
  • Sugar
  • Place rice in a billy and cover with apporx 5cm of water. Place on fire and boil steadily while stirring
  • When rice has become fluffy, add evporated milk, mixed fruit and sugar to taste.
  • 2 tsp Cream of tartar
  • 1 tsp bi-Carbonate of Soda
  • 2.5 cups plain flour
  • 1 tsp salt
  • 28gms butter
  • Milk/water
  • Premix cream or tartar and bicarb-soda
  • Blend all dry ingredients
  • Mix in water-milk-water until mix becomes dough.
  • Shape into loaf, and cover with WET brown paper.
  • Rake away hot coals from fire, put in package and cover completely with coals.
  • When a knife or splinter inserted into it comes out clean, it is cooked.
  • When cooked, the paper should peel away.

Bogong moths are said to taste a bit like walnuts. Aborigines used the strong fibres on the outside of the stems of rice-flower shrubs, known as bushman's bootlace, to make nets for catching the moths. In traditional bush tucker, bogong moths are roasted in hot ashes. When the wings and legs burn off, the body can be mashed into moth meat.

This recipe incorporates the flavour of bogong moth into a basic damper.

  • A generous handful of moths
  • 1 cup plain flour
  • 1 cup self-raising flour
  • 1 cup powdered milk
  • 1/4 teaspoon raising agent (baking powder)
  • water
  • Using a mortar and pestle pound up the moths with the powdered milk.
  • Mix in the remaining dry ingredients.
  • Add sufficient water to make a stiff dough and shape into a ball.
  • Flatten the ball to a height of 2.5 centimetres
  • lightly flour the surface and cook in ash, camp oven, or domestic oven until cooked through.
  • Serve hot.
  • A Banana
  • Marshmallows
  • Chocolate
  • Peel back a narrow strip of the banana on it's INSIDE curve
  • Scoop out (& eat) part of the flesh
  • Fill the gap with marshmallows and Chocolate
  • Roll the peel back into place, and wrap with foil
  • Bake in coals for 8 minutes, then eat direct from the skin with a spoon
© 2007 Ian Moggs, all rights reserved.

Last updated 24th June 2012.

Email me anytime - i2 @ robian .net (without the spaces).