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February, 2007
Backcountry Bistro
By Kathryn Miles
Dessert. For some of us, it’s absolutely essential at the dinner table. Somehow, a really good meal doesn’t feel complete if it doesn’t end with guests lingering over warm brownies, a pie made with berries you picked yourself, or even just a package of store-bought cookies and a cup of tea. Without a doubt, we are a nation that loves sweet. Historians report that American’s didn’t incorporate sugar into their diet until the 19th century, and in many ways it seems like we’re going out of our way to make up for lost time.
That’s not often true in the backcountry, however. There, dessert is often overlooked—either because we’ve gorged ourselves on overly sweet energy bars and gels all day, or because we’re just too tired to do much more than shovel in some protein and hit the sack. That’s too bad. If ever there is a time when we all deserve a gooey, satisfying treat, it’s definitely after a day of outdoor recreation.
My favorite backcountry dessert is thick, dark chocolate pudding. It’s obscenely easy to make, it lends itself to infinite variations, and—pound for pound—it scores pretty high on the nutrition scale, too. If you can ration out your sugar for the rest of the day and summon enough energy to stir liquid for about ten minutes, you’ll be well rewarded with this recipe, which I’ve modified from an old family favorite. The original called for whole, fresh milk and a generous dose of vanilla extract. I’ve replaced the former with good quality powdered milk and omitted the latter. I recently made both the original recipe and the backcountry version for friends: no one could tell the difference.
If, after trying this one on the trail, you decide to make the recipe part of your rotation back home, just substitute 2 cups of milk for the water and dried milk powder. Or, if you like this version, you’ll find it works just as well on a kitchen stove as it does a Whisperlight. Either way, you’ll have a fool-proof, highly satisfying end to any meal. And with lots of calcium and protein and very little fat, you have every excuse to make it an essential part of your mealtime, too.
Pamola’s Pudding: The Recipe
1) Before you go . . .
Measure the following, combine, and mix well in a sturdy Ziploc or Nalgene:
2/3 cup powdered milk
¼ cup cornstarch
½ cup cocoa
½ cup sugar
2) At camp . . .
Mix the powdered mixture with 2 cups cool water. Stir constantly over medium heat until mixture thickens. Serve immediately.
If you want to get fancy. . .
Add a shot of your favorite liquor just as the pudding begins to thicken (whiskey, Bailey’s, Schnapp’s, or any other slightly-sweet alcohol works well). A teetotaler? Top your pudding with trail mix, marshmallows, crushed cookies, or any other Sundae topping.
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