Queen Maud in a Bag
Chocolate, raspberries, and a port-spiked pudding that sets cold in your pack.
- calories
- 510
- weight
- 3.2 oz
- cal / oz
- 159
- protein
- 4 g
- serves
- 2, scales
- prep
- 5 min
- cook
- 0 min
- total time
- 5 min
- water
- 150 ml cold
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dessert
- No cook
- Cold soak
- Backpacking
- Basecamp
- Canoe / raft
- Car camping
- Vegetarian
- Eat in the bag
- Pre-mix at home
- Shelf stable
- Dump and stir
Ingredients
| Instant vanilla pudding mix | 1 small box (about 3.4 oz) | the instant kind, not cook-and-serve |
|---|---|---|
| Powdered coconut milk | 4 tbsp | stands in for whipped cream |
| Dark chocolate | 2 oz | chopped fine or grated at home |
| Freeze-dried raspberries | 1/2 cup | |
| Port | 2 tbsp | in a small leakproof bottle; skip it and the recipe still works |
| Salt | a pinch |
Method
- Pour 150 ml of cold water into the bag with the pudding mix, coconut milk powder, and salt.
- Seal it and work it with your fingers for a minute until there are no dry pockets left.
- Add the port and mix again. Let it sit ten minutes to thicken. Cold water sets it faster than warm.
- Stir in half the chocolate and half the raspberries. Scatter the rest on top and eat straight from the bag.
The original is a Norwegian party dessert: egg yolks whipped with sugar, gelatin bloomed and melted in, whipped cream folded through, then layered with grated chocolate and left in the fridge for four hours. None of that survives a trailhead. Raw yolks, sheet gelatin, and heavy cream all need a refrigerator, and four hours of setting time needs one too.
Instant pudding mix does the same structural job with none of the logistics. Its starch thickens in cold water in about ten minutes, which is what replaces both the gelatin and the chill. Powdered coconut milk brings back the fat the cream was carrying, and it whisks into cold water without lumping the way milk powder does. The chocolate and raspberries go in last and stay in distinct layers, which is closer to how the original eats than stirring everything smooth would be. The port is a tablespoon per person and it is the only part that tastes like the source.
Packing
Pudding mix, coconut milk powder, and salt go in one freezer bag at home. Chocolate and raspberries in a second bag so the berries stay crisp. Port rides in a bottle you trust.
Variations
- Swap the raspberries for freeze-dried strawberries or dried cherries.
- Cocoa powder stirred into the dry mix makes it a chocolate pudding instead of a layered one.
- In cold weather, pack the bag in snow for ten minutes and it firms up like a real mousse.
https://www.matprat.no/oppskrifter/tradisjon/dronning-mauds-dessert