• 800g self raising flour

  • 250ml milk (approximately – this changes with the humidity so plus or minus 50 ml)

  • a pinch of salt

  • 50g Riberry Confit (*Please see notes)

  • 100g blue cheese


  • 1.

    Pre-heat the oven (and the camp oven, if you’re using one).

  • 2.

    Sift the self raising flour and salt into a bowl.

  • 3.

    Add milk to the flour and salt to make a soft dough without over-working the mix, it should be just incorporated and as airy as possible.

  • 4.

    Add the riberries and coarsely broken up blue cheese to the dough.

  • 5.

    Shape into a round loaf.

  • 6.

    Sprinkle a little flour to the camp oven to check the heat and lessen the damper sticking or use a floured, shallow, 25cm round, cake tin if just oven baking.

  • 7.

    Bake at 180°C for 30 to 40 minutes, or until the loaf makes a hollow sound when tapped or put the heated lid on the camp oven and either bake in the oven or place the camp oven onto hot coals and add more hot coals onto the lid; if there’s a wind blowing replace the coals regularly and pile up some extra hot coals on the lee side as this will cool off and make the baking un-even; also turn the camp oven to help distribute the heat.


Riberry Confit can be purchased at:

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