Orange Hot Buns with Pana Chocolate
By Sarah Glover with photography by Luisa Brimble

I cooked this in a open fire, that had been lit for approximately 30mins to make some good coals to cook in. You can also cook this in your oven – preheat the oven to 180c, and keep the lid off the dutch oven when cooking.

In your cast iron dutch oven smear the coconut oil all over the sides of the dish. Add the sliced orange disc around the bottom and up the sides of the dish, this will add flavour to your pudding and also stop the buns from cooking further and burning.

Place your torn buns into the dish. Pour the coconut milk over, add the Pana Chocolate in and around the buns and add more orange to your masterpiece.

Place the dutch oven lid on if your cooking in a open fire pit and let it cook for about 15-20mins. The timing may vary a little if you’re cooking in a oven as the fire is a lot hotter than a conventional oven.

I served this with Pana Chocolate hot cocoa made on almond milk.

Pana Chocolate Hot Cocoa with Almond Milk

Pour 1 cup of almond milk into a pot and heat till it slightly boils.

Add 3 pieces of your favourite Pana Chocolate to the bottom of your Homecamp enamel mug and pour the warm almond milk over the top. Stir until it melts and is combined.

Enjoy!