bread is held over the white coals. Keep turning regularly, it does take a while to cook. Check the texture by removing from the fire and giving it a gentle press. Sometimes the outside can get burnt but you can just peel this off to reveal lovely hot cooked dough. I love eating plain bread dipped in golden syrup but butter, Nutella and honey also go down a treat!
So why not give it a go? We would love to hear your campfire stories, feel free to get in touch and tell us what you’ve made. Enjoy x
@happywildones
www.wildonesforestschool.co.uk
paper clip together the bowl end, meaning you can open them from the handle end. Put a small amount of popcorn inside the bowl and close it. Hold the handles tight together (using a fire resistant glove) above the hot coals
of the fire to heat it, keeping the corn moving all the time so it doesn’t burn. Just when you think your arm might drop off, the corn will start to pop. Keep shaking it around and it will be done pretty quick.
The other thing that is a firm favourite at Forest School is cooking damper bread. It’s dead easy. You need some self-raising flour, water, a pinch of salt and a stick wrapped in tin foil to cook it on. I never give out quantities, you don't need them: the best way to learn about what kind of consistency works is to have a go and see what happens. You want to mix the flour and water together to form a dough sticky enough to wind around your stick, but not so sticky that your hands are glued. If it’s too wet, add more flour; if it’s too dry, add more water - you get the idea. Have fun with it!
You can add anything you like to the dough. We have tried rosemary, raisins, cinnamon, nuts, seeds, chocolate, chilli… Just mix it in. Then wind your dough around the stick and rest your stick on a log so the