OK…Easter isn’t quite around the corner just yet however hot cross buns are on the supermarket shelves. For something different, why not try our Meninde Buns? There’s no nicer way to eat sultanas! If you’re having a campfire and you…
OK…Easter isn’t quite around the corner just yet however hot cross buns are on the supermarket shelves. For something different, why not try our Meninde Buns? There’s no nicer way to eat sultanas!
If you’re having a campfire and you have a camp oven, then this camp kitchen favourite is for you especially if you love sultanas. These Menindee Buns are so good, you want to make them every camping holiday, not just at Easter.
Serves: Makes 12 buns
Time: 45 minutes
INGREDIENTS
Dough:
2 cups self-raising flour
¼ cup caster sugar
30g (1/8 of a block) of butter, chopped
1/3 cup milk
1 egg
Filling:
2 rounded tablespoons brown sugar
1 cup sultanas
1 teaspoon mixed spice
1/8 block softened butter
METHOD:
The Menindee Buns themselves:
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.
The 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.
