6 Mother's Day Sweet Treats

Mother's Day is on May 9, and if you really want to get Mum (or your grandma, aunt or sister) a gift you know she'll love, you can't go wrong with a delicious, homemade sweet treat!

FRENCH TOAST

Because nothing says ‘I love you, Mum’ like a sleep in and French Toast for brunch!

Cookware

Camp Hot Plate

Ingredients

• 1 loaf Vienna or sourdough bread
• 1 cup milk
• 3 eggs
• 2 tbls sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 4 tbls butter for pan or hotplate
• ¼ tsp nutmeg (optional)
• Maple syrup and berries to top

Method

1. Cut the bread into thick slices.
2. Beat the eggs in a large bowl (big enough to fit a slice of bread) then add milk, sugar, vanilla, cinnamon, and nutmeg. Stir to combine.
3. Heat butter on a camp hotplate over coals (or pan for those cooking at home). Dip a slice of brad into the mixture, letting it thoroughly soak on each side. Allow the excess to drip off and place on hotplate or pan. Cook until golden and crispy on each side.
4. Repeat with the rest of the bread, adding more butter to the plate/pan as needed.
5. Serve with maple syrup and berries. Or even ice cream!

JAFFLE IRON APPLE PIE

A dessert jaffle is the

Cookware

Jaffle Iron

Ingredients

• 1 cup canned apple slices, drained
• 2 tbls sultanas
• 2 tsp cinnamon sugar
• 2 sheets ready rolled puff pastry, cut into quarters
• Softened butter, to brush
• Ice-cream to serve

Method

1. Preheat Jaffle Iron over coals or firepit.
2. Combine apples, sultanas and cinnamon sugar in a large bowl.
3. Carefully place two cut pieces of pastry into warm Jaffle Iron. Spoon a quarter of the apple mixture into the centre of the pastry on one side.
4. Place two more pieces on the opposite side of the iron. Close the lid and place over coals or firepit, cooking for 8 minutes or until pastry is golden.
5. Remove jaffles and brush one side of each sandwich with a little butter and sprinkle over a little cinnamon sugar and top with ice-crem.
6. Repeat with remaining pastry pieces so the whole family can enjoy.

PLUM SKILLET TART

Cookware

Cast Iron Skillet

Saucepan

Ingredients

• 2-3 sheets frozen puff pastry, just thawed
• 4-5 dark ripe plums (deseeded)
• 2 tbls coconut sugar
• 1/3 cup water
• 2 tbls honey

Method

1. Slice plums into wedges and put into a saucepan with half the coconut sugar and water.
2. Bring to the boil then let simmer, stirring when needed to stop it sticking. The plums should begin to release moisture as they cook. Add more water if needed.
3. Once plum pieces are soft, pour the liquid into another pan. *Optional: Save the syrup to mix with soda or other refreshing beverages for Mum.
4. Lay pastry sheets into skillet to fit then cut around the edges. Place plum pieces on top of pastry in one flat layer. Drizzle with honey and fold edges slightly.
5. Cover with aluminium foil or lid and place over a low fire, cook until edges begin to appear brown.

APPLE CRUMBLE DAMPER

This one is a great one for camping mums!

Cookware

9 or 12 Quart Camp Oven

Ingredients

• 1 kg flour
• 100g butter
• 1 large egg
• approx. 200ml milk
• pinch of salt
• 1 tin stew apples
• ¼ cup brown sugar
• 1 cup breadcrumbs
• 1 tsp cinnamon

Method

1. Rub butter and flour together until smooth. Add pinch salt.
2. Crack 1 egg into the mix and stir through using a wooden spoon. Add milk gradually until the flour becomes a dough.
3. Tip dough out onto a bread board and knead for 3 minutes.
4. In a bowl, mix stewed apples, brown sugar, breadcrumbs, and cinnamon together.
5. Pin damper dough out onto a board then add filling ingredients to centre. Roll dough up then place into camp oven to rest for 10 minutes.
6. Bake until golden brown.

CAMP OVEN ROCKY ROAD

Cookware

9 Quart Camp Oven

Baking Tin

Ingredients

• ½ bag marshmallows
• 1 bag mixed Allan’s lollies
• 200g dark chocolate bits
• ½ packet Milk Arrowroot Biscuits
• 100g peanuts
• Butter to grease

Method

1. Grease cake tin with butter.
2. Chop all lollies into small pieces.
3. Crush biscuits for a thin base, add lollies and marshmallows. Mix well together in a bowl.
4. Stir through dark chocolate bits and peanuts.
5. Add mixture to cake then place tin into camp oven. Bake over coals until golden brown (15-20 minutes).