Recipe For Raisin Filled Rusks

The next recipe book I will be reviewing is Jackie Cameron Cooks At Home. Now that I have a plan of action on how to tackle my reviews by making the cover recipe, I feel a lot less daunted by the huge pile of amazing books I have on my bed side table. Jackie has three photographs on her cover and the first one I have made is the recipe for rusks. Rusks are the South African equivalent of biscotti. As I wanted to stay true to the recipe (other than the sugar) I went out and bought a 400g box of Kellogs all bran flakes with sultanas. My intention was to make half the recipe and as I only needed 33 grams of all bran flakes and 58 grams of sultanas, this worked out perfectly for me as the sultana content was meant to be 15% of the 400g. I sifted out the sultanas to weigh them and lo and behold, they weighed 29 grams. This was less than half of what should have been in the box. I quartered the recipe and made a mistake of not using a deep enough tin. What resulted was a height bigger than a biscotti and smaller than a traditional rusk. The top was slightly overcooked but they are extremely tasty and I will make these again with a few adaptations to suit what is in my pantry.

Home Made Raisin Filled Rusks
Home Made Raisin Filled Rusks

Home Made Raisin Filled Rusks
 
Recipe adapted from Jackie Cameron Cooks At Home page 14
Ingredients
  • 250g self-raising flour
  • 1.25mls baking powder
  • 2.5mls fine salt
  • 17g all bran flakes
  • 8g digestive bran
  • 25g raisins
  • 33g dried apricots, sliced
  • 29g sultanas
  • 25g chopped pecan nuts
  • 7g desiccated coconut
  • 9g sesame seeds
  • 88g brown sugar - I used fructose
  • 125g butter, melted
  • 125mls cultured buttermilk
  • 1 egg, beaten
Method
  1. Preheat the oven to 180° Celsius
  2. Line a loaf tin with baking paper
  3. Place the dry ingredients into a large mixing bowl
  4. Mix together the butter, buttermilk and egg
  5. Make a well in the centre of the dry ingredients and pour in the liquid ingredients
  6. Mix until well combined
  7. Pour the batter into the loaf tin and push the raisins under the batter so that they don’t burn
  8. Bake for 45 minutes
  9. Remove from the oven and leave to cool
  10. Preheat the oven to 40° Celsius
  11. Cut into chunks and bake for 3 hours to dry out

 

Click on the links for conversions and notes.

Disclosure: I was sent the book to review by Penguin Books South Africa. This recipe forms part of the review that I will be doing and is published with permission. This post is in line with my blogging policy.

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35 thoughts on “Recipe For Raisin Filled Rusks

  1. Just mouthwatering…looks easy and delicious!

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    1. Thank you Kalyan 🙂

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  2. I love these rusks, Tandy and I really like the dark crust!!

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    1. Thanks Zirkie, and thank you for the visit 🙂

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  3. LOVE homemade rusks dipped in tea! Yum!!

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    1. Thanks Kiran 🙂

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  4. I love raisins and these look a delicious.

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    1. These are a great treat to have waiting for visitors and hungry children 🙂

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  5. I would like to try these filled rusks, they sound delightful 😀

    Cheers
    CCU

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    1. They are worth baking at home Uru 🙂

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  6. Ooh, never heard of these. They look great.

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    1. Thanks, they are so tasty 🙂

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  7. Oh yum! I can snack on these all day! Looks great Tandy.

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    1. Thanks Anne 🙂

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  8. Looks like it can be a great homemade breakfast!

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    1. That is what I used them for 🙂

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  9. oooh, any recipe resembling biscotti definitely catches my attention! I love how different cultures have similar recipes. I love the mix of nuts, raisins and coconut, absolutely sounds delicious!

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    1. I am sure you will love these Linda 🙂

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  10. I’ve not had rusks with apricots in before. What a great idea!

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    1. I am going to play around with some more flavours as I loved the apricots in them 🙂

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  11. Loads of lovely flavours in these rusks Tandy.
    🙂 Mandy xo

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    1. And all of them good!

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  12. Give me a cup of coffee and a few of these to dip in it and I’d be pretty content!

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    1. Wish I could send you some!

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  13. Tandy I love this, normally rusk recipes require cooking at a low temperature overnight, which is such a waste of electricity! These look lovely, I know you feel they were overcooked on top but they look really good to me. Maybe you can bring a sample or two to enjoy with coffee after dinner 😉

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    1. If I get the time I will bake another batch xxx

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  14. these look so good–& we all love rusks at home–will have to give it a try & when there is just 1 egg in the recipe & you substitute–it comes out OK

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    1. Please let me know how the substitution works 🙂

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  15. What a great bunch of flavours. They look great Tandy x
    Jacqueline sharing the blog ♥ Rich Chocolate BrowniesMy Profile

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    1. Thanks Jacs xxx

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  16. Looks lovely Tandy!

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    1. Thank you Lisa 🙂

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  17. I have read about rusks but never seen or eaten them before. 🙂 These sound delicious even if they aren’t the proper size. 🙂
    Krista sharing the blog ♥ Meadow Treasures and Thai-Spiced Roasted CauliflowerMy Profile

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    1. They are very delicious 🙂

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