Letty Casey contributed this recipe to the Camps Australia Wide Community Cookbook. She says, “it is such an easy, mess-free cake to make and so versatile and very fulfilling”. With no eggs, and no butter – it could get you through some “Mother Hubbard” moments when travelling remotely. Best eaten on the day it is made, we used self raising flour. Ours soon disappeared! Ingredients: 1 cup flour (plain or self-raising) 1 cup shredded or desiccated coconut 1 cup sugar (white, raw or brown) 1 cup milk ( or replace it with ¼ cup powdered milk and ¾ cup water)

Jason Crossman said this recipe was passed on from his uncle, an easy and tasty way to prepare vegetables when camping. Even the kids will enjoy it! We certainly did. Super simple, it was beautiful with our steak. And a bonus – no washing up! Remember, most of the recipes in the Camps Australia Wide Community Cookbook are transferable e.g. camp oven dishes will cook  up in a slow cooker or pressure cooker, even a regular oven. We cooked this at home, under COVID lockdown. Thanks Jason!  Ingredients: 2 carrots – grated 1 zucchini – sliced 1 large brown onion