Pineapple and Blueberry Pudding

Recipe from ARB 4X4 Culture

Ingredients:

800g pineapple pieces in juice
2 punnets of blueberries
ó cup sugar
1 packet vanilla cake mix
1 cup pecans, chopped
3/4 cup butter, melted

Method

Line a camp oven with two layers of aluminium foil and preheat in the campfire. Grease the foil with some butter.

Pour the pineapple and juice into the camp oven. Arrange blueberries evenly on top. Sprinkle over sugar. Evenly cover with cake mix. Sprinkle pecans over the top and then pour melted butter over the whole thing.

Arrange some coals just outside the fire, place camp oven on coals, cover with lid and scoop a shovelful of coals on top. Bake for 35-40 minutes or until brown on top and bubbling. Serve with custard or cream.

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