There’s no nicer way to eat sultana grapes!
Serves: Makes 12 buns
Time: 45 minutes
2 cups self-raising flour
¼ cup caster sugar
30g (1/8 of a block) of butter, chopped
1/3 cup milk
2 rounded tablespoons brown sugar
1 cup sultanas
1 teaspoon mixed spice
1/8 block softened butter
MENINDEE BUNS: Preheat your camp oven to medium over hot coals, and drop in a trivet.
With some butter, generously grease a round cake tin to fit (about 20cm).
Dough: In a large bowl, mix together the flour and sugar, then rub in the butter with your fingertips until crumbly.
Whisk together the milk and egg, then mix into the flour to make a soft dough.
Drop onto a floured surface and roll out to form a rectangle approximately 35 x 20cm.
FILLING: Mix together the brown sugar, spice and butter. Spread over the dough, then sprinkle over the sultanas. Roll up into one long roll.
Slice the roll into 12 even pieces, then pack them cut side down into the greased cake tin; make sure they are touching. Place the tin on the trivet and bake in the camp oven for 25 minutes until browned and cooked. Remove from the tin and serve warm.