ClemenGold recently held a competition which entailed submitting recipes to them and they would decide on a winner. I did not expect to win anything as I did not come up with a special recipe, but I did want to show my support for a brand that has previously supported me. I chose to make candied ClemenGold rusks as I am still enjoying playing around with rusk flavours and I love having these as my breakfast before gym. ClemenGolds are unique to South Africa and sold at our local Woolworths stores. In your area you should be able to find tangerines or clementine’s which will give you the same flavour note. If you cannot find either then substitute using oranges. I added fresh raspberries as these are now available all year round from Woolworths, and they are a fruit I love using. After submitting my recipe I was quite surprised to get an email saying that I had won something for my submission. I have a gift voucher from Woolworths to spend on what ever my heart desires. I am saving them up for a special treat for myself as using the money to buy groceries would not be a real reward.
Do you have a rusk flavour combination I should try?
Recipe For Candied ClemenGold Rusks
Ingredients
- 250 g self raising flour
- 1.25 mls baking powder
- 2.5 mls fine salt
- 88 g fructose
- 30 g candied clemengolds
- 125 g fresh raspberries, cut in half
- 125 g butter, melted
- 125 mls buttermilk
- 1 egg, lightly beaten
Method
- Preheat the oven to 180° Celsius
- Line a loaf tin with baking paper
- Place the dry ingredients into a large mixing bowl and mix in gently so as to not break the raspberries
- Mix together the butter, buttermilk and egg
- Make a well in the centre of the dry ingredients and pour in the liquid ingredients
- Mix gently until well combined
- Pour the batter into the loaf tin
- Bake for 45 minutes
- Remove from the oven and leave to cool
- Preheat the oven to 40° Celsius
- Cut into chunks and bake for 3 hours to dry out
Click on the links for conversions and notes.
What I blogged:
- three years ago – Cindy’s Crayfish Curry
- four years ago – Green Peppercorn Sauce
My parents adore rusks with tea, the clemengold version is inspired!
I would love to try them!
Cheers
Choc Chip Uru
Hope you make them for your parent Uru 🙂
Hi Tandy, congratulations on your win! These do look amazing, I could make these with clementines here in the U.S.
Hope you get around to doing so Cheri 🙂
These rusks looks marvelous. And fortunately clementines and tangerines are easy to come by where I live. Perfect with an afternoon cup of tea.
Absolutely perfect with a cup of tea Laura 🙂
I love the sound of this citrus cake. Such fresh flavor!
Very fresh indeed!
Oooh those ClemenGolds sound so delicious and the rusks look great!!
thanks Sues 🙂
Yummmmmmmmm – I would love these – can just taste the flavours as I read the recipe:)
Do you get clementines in New Zealand Rachel?
This look so dense & rich. I love that you chose to add raspberries. :] // itsCarmen.com ☼ ☯
Thanks Carmen 🙂
The clemengolds sound fantastic!
They are so good Angela 🙂
After your description I’d love to get my hands on some of those clemengolds, Tandy. And even better some of these amazing rusks.
I think your prize was well deserved. Definitely spoil yourself with something nice!
Thank you Helen, you will have to find some clementines in the UK 🙂
Mmmm…sounds good! How about dates and nuts or peaches and nuts for me?!
Gourmet Getaways
Peaches and nuts sounds lovely! I shall work on those soon 🙂
Congratulations Tandy on your win! All of the flavours suggested sound delicious! 😀
Thanks Lorraine 🙂
Tandy, I have never heard of clemongold…interesting…and thanks for the recipe…it sure looks better with the addition of raspberries…
Have a great week 🙂
Thank you Juliana, and hope you enjoy the rest of your week as well!
I just had to Google what a rusk is! It’s a new word to me, but now I understand. I also have never heard of a clemengold – I’m learning a lot here today. These do look yummy and I would definitely give them a try.
I am so glad you learnt something new here Amy and I hope you enjoy the rusks 🙂