I adapted this recipe from one of my favorite childhood treats, my mom's hot water gingerbread. The peaches pair nicely with the spice, and using commercially prepared dried peaches eliminates the need for a dehydrator. A dollop of vanilla pudding is a delicious topping for this dessert.

Makes 3-4 servings

1 tablespoon powdered egg
1/8 cup white sugar
1/8 cup butter, softened
1 tablespoon water
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon ginger
1/8 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 cup dark molasses
1/2 cup dried peach slices
1/4 cup hot water

At Home
Package the powdered egg in a small ziplock bag. Combine the remaining dry ingredients and pour them in another ziplock bag. Place molasses in a small leakproof jar. Put the peaches slices into another freezer bag. Place the freezer bags and the jar of molasses in a larger ziplock bag. Pack the butter with the other butter you are taking on your trip.

At Camp
Chop the peaches into pieces and put them in a little boiling water. Let sit until they're rehydrated and then drain. Meanwhile cream 1/8 cup of butter and 1/8 cup of sugar together. In a separate cup or bowl, mix the powdered egg and 1 tablespoon of water, stirring until all the lumps are gone. Add egg and molasses to the butter mixture and then beat until well combined.

Give the dried ingredients in the ziplock bag a good stir and then add them to the butter mixture. Stir until combined. Slowly add 1/4 cup hot water while stirring. When well combined add the drained peaches.

Line the bottom and sides of a pot or pan with parchment paper. Pour the batter in the pan. Bake for 25 to 35 minutes or until a toothpick or knife inserted in the center comes out clean. Let cool slightly before serving.

Tip
If you have leftovers, wrap them and eat them for breakfast the next day.