• Vanilla sugar 2 tsp 8 grams

• Custard powder 2 tsp 7 grams

• Milk powder 2 tsp 6 grams

• Scroggin mix (keep separate) ¼ cup 40 grams

• Ginger nut biscuit (keep separate) 1 each 20 grams

• Water ½ cup

• Preparation at home

  1) Label the bag and place all ingredients into the allocated bag.
  2) Copy or print out Method at camp and keep together with the bag.

• Method at camp

  1) In a pot, add the contents of the bag (custard mix) and mix about ¼ cup water to make a smooth paste.
  2) Then add another ¼ cup of water in, stirring to mix through.
  3) Place the pot on the heat and bring to the boil stirring constantly.
  4) Simmer for 1-2 mins and then take the pot off the heat.
  5) Add the scroggin mix and broken up ginger nut biscuit.
  6) Stir through, serve.

This recipe is from the awesome Xtreme Gourmet book. You will find many more recipes and really helpful information on nutrition for your adventures. https://xtremegourmet.com/