A simple rum and raisin bread cooked on the trail.
The bread is mixed a plastic bag and the batter dropped into a non stick pan on a low heat. Handling the sticky mixture isn't easy.
Cook on a low heat flipping over once one side is cooked, do this a couple of times until the bread sounds 'hollow' when you tap it with your spork. The rum is put on just before serving.
Remarkably easy to do and very tasty too. This was not a gluten free recipe so I wasn't able to try it but Liam, the baker, assures me that it was.