I read this thread a day or so ago and decided to test the concept out in my Cobb Cooker... (if I can do it in the Cobb, I can do it in a camp oven)
It was pretty easy too...
I used a little more fat (oil, dripping, lard) than I usually would. I don't know why I did it, but it seemed right to have a bit more to allow for the possiblity of cooling quicker.
So in a large muffin tray I put about tablespoon and a half (1/2 an inch) of oil/fat in the bottom of each compartment and placed it into the oven to heat up. I figured it was hot enough when the oil was smoking.
The "managing director" and I both ladled the pudding batter into the hot oil (the quicker the better) and it sizzled and bubbled jut beautifully, then straight back into the Cobb.
Cook for about 20mins or until brown (I am guessing the oven is at about 190-200 degrees and ours were done in about 10-15mins)
I think the secret is "hot a hades" oil and a thickened cream consistancy of the batter.
My recipe is easily remembered: Think of twos...
2 cups plain flour, 2 cups milk/water (50/50), 2 eggs, 2 large piches of salt, 2 large pinches of pepper. Add fluid to get the consistancy right.
It made 7 large puddings. I had a couple for dessert too.. Add custard and topping, icecream if you have it and go for it.. Sort of like a poor mans choux pastry!
Cheers
Bob
