Make sure you save a slice for yourself, as it will disappear quickly!
2 ½ cups self-raising flour
1kg potatoes, peeled and grated
¾ block of butter, melted
¼ cup caster sugar
1/3 cup poppy seeds (reserve 1 rounded teaspoon)
- Preheat your camp oven to medium heat and drop in a trivet. Grease and flour a loaf tin with plenty of oil or butter.
- Sift the flour and sugar together in a large bowl, then mix in the poppy seeds (reserve a rounded teaspoon for later) and grated potato.
- Beat together the cooled melted butter and eggs; make a well in the flour mix then mix in the egg mixture with a wooden spoon until just combined – be careful not to over-mix.
- Spoon the mix into the loaf tin, smoothing the top so it is flat, then sprinkle with the reserved poppy seeds.
- Bake in your camp oven for 40-50 minutes; it’s cooked when an inserted skewer comes out clean. Leave to sit in the tin for a few minutes before turning it out to cool.
6. Serve warm or cold with butter and jam, or it can be cut into fingers and served with curries for dipping.