Easy recipes for caravanners: Sugar hit - Caravan World Australia

Easy recipes for caravanners: Sugar hit

Written by: Anji Bignell; Photographer: Supplied


Desserts are often an afterthought when it comes to campfire cooking, so we’re devoting these recipes to all things sweet that can be eaten for breakfast, lunch or dinner!

Brekky crepes

Total time: 40 minutes

Serves: 4


  • ¾ cup plain flour
  • Pinch of salt
  • ½ tsp caster sugar
  • 1 egg yolk
  • 300ml milk
  • 1 tbsp melted unsalted butter, extra for frying
  • Blueberries, chopped mango, chocolate sauce and cream to serve


Pre-mix flour, salt, caster sugar, egg yolk, milk and butter together and store before camping (will last for up to three days refrigerated) or whisk together and let sit for 30 minutes before cooking on the campfire.

Heat a small frying pan over a medium-high campfire and coat the pan with melted butter. 

Pour in enough batter to just cover the base of the frying pan and cook for one to two minutes on each side (or until lightly browned). Repeat until the batter is used.

Serve with fruit, chocolate sauce and cream if desired.

Lunchtime carrot cake

Total time: 60 minutes

Serves: 8


  • 2 eggs
  • 1 tsp vanilla essence
  • ½ cup butter, softened
  • 2 tsp golden syrup
  • ½ cup brown sugar
  • ½ cup caster sugar
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ¼ cup walnuts
  • ½ cup crushed pineapple, undrained
  • 1 ½ cups carrots, finely shredded (around 2 carrots)


  • 2 ½ cups icing sugar
  • ¾ cup butter, softened (extra for greasing)
  • 220g cream cheese 
  • 1 tsp vanilla essence


Heat the campfire coals on the campfire to a high heat, until white (around 180°C when using an oven).

Beat together eggs, vanilla essence, butter, golden syrup, brown sugar and caster sugar in a medium sized bowl.

Mix the flour, baking powder, cinnamon, nutmeg and salt into the batter, then stir in the walnuts, pineapple and carrots.

Grease a 10–12in (25–30cm) skillet with butter and pour in the batter. Cover the skillet with a lid.

Make sure the skillet is at least 10cm from the hot coals for air to circulate underneath.

Carefully place 10–12 hot coals around the edges of the skillet lid to help cook the top of the cake.

Bake for around 30 minutes or until a fork comes out clean in the centre.

Remove from the campfire and let cool for 30 minutes.

To make the icing, beat together icing sugar, butter, cream cheese and vanilla essence. 

Spread over the top of the carrot cake and serve.

Dessert tiramisu

Total time: 15 minutes

Serves: 4


  • 250g mascarpone
  • 250g crème fraîche
  • 1 tsp vanilla essence
  • 6 tbsp caster sugar
  • 1 cup strong black coffee
  • ½ cup Kahlúa  
  • 12 Italian ladyfinger biscuits
  • Cocoa powder, for dusting


Beat together mascarpone, crème fraîche, vanilla essence and sugar in a bowl.

Mix together coffee and Kahlúa in a separate bowl or dish and soak each ladyfinger biscuit for a few minutes on each side.

Layer the mascarpone mixture at the bottom of a medium-size glass mixing bowl or square glass dish, followed by a layer of four ladyfinger biscuits.

Repeat two times and finish with a layer of the mascarpone mixture. 

Dust with cocoa powder and refrigerate for 30 minutes if possible or serve immediately.


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