This is one of our favourite winter outdoor cooking photos this week, taken by the photographer Liz Seabrook and shared on Instagram by @mountainnutrition. They're cooking Welsh cakes on the Frontier Plus in the snow, on location in the Finnish Arctic.
They just look so good, we thought we'd share the recipe with you. The original can be found on the Mountain Nutrition site.
The recipe is simple and could easily be adapted with whatever dried fruit you have to hand. If you're planning to make these outdoors, you could prepare the ingredients beforehand and take them with you, ready to be cooked and eaten hot wherever you make camp.
Photo credit: lizseabrookphotography.com
200g rye flour
75g caster sugar
50g chopped dates
1/2 tsp nutmeg
1/2 tsp baking powder
1 egg, beaten
Milk or water
In a bowl/pot/drybag mix the sugar, flour, baking powder, nutmeg together.
Add the butter, cut into cubes.
Blend into the flour mix with your fingers until you have a crumbly texture.
Add the beaten egg, mix well, adding a little milk if the dough is too dry.
Store the dough in a container.
Break off pieces of the dough in your hands - roughly golfball size.
Flatten between your palms into a thin disk.
Heat the pan to medium/hot
Cook in batches for 3 minutes each side.