This campfire dessert combines sweet and tart flavours for the perfect end to an outdoor meal.
1½ cups flour
1½ tsp baking powder
1½ tsp cinnamon
2 tbsp maple syrup
3 tbsp margarine
½ cup water or milk
2 cups berries (preferably wild blueberries, raspberries or strawberries)
2 tbsp honey
1 tsp cinnamon
2 tbsp dark rum
1 cup vanilla yogourt
Mix bannock ingredients and stir until smooth. Bake on a cast iron skillet, preferably over an open fire to get a smoky flavour. Flip once the first side is golden brown. Cook second side until bannock sounds hollow when you tap it.
Cook 1 cup of the berries in honey and cinnamon over medium heat until berries begin to fall apart. Remove from heat, add remaining berries and let cool.
Stir rum into yogourt and allow flavours to combine.
Cut a wedge of bannock, spoon berries overtop and drizzle with yogourt mixture before serving.
Enjoy a cup of cowboy coffee made over an open fire with this dessert. Simply boil water, remove from heat, stir in ground coffee and steep for 5 to 10 minutes. Settle grounds with a splash of cold water, then serve.