Raisin Filled Rusks | Cooks At Home

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 bedside table. Jackie has three photographs on her cover and the first one I have made is the recipe for raisin filled 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
Print Recipe
No ratings yet

Raisin Filled Rusks

Recipe adapted from Jackie Cameron Cooks At Home page 14
Recipe Category: Baking


  • 250 g self-raising flour
  • 1.25 mls baking powder
  • 2.5 mls fine salt
  • 17 g all bran flakes
  • 8 g digestive bran
  • 25 g raisins
  • 33 g dried apricots, sliced
  • 29 g sultanas
  • 25 g chopped pecan nuts
  • 7 g desiccated coconut
  • 9 g sesame seeds
  • 88 g fructose
  • 125 g butter, melted
  • 125 mls cultured buttermilk
  • 1 egg, beaten


  • Preheat the oven to 180° Celsius
  • Line a loaf tin with baking paper
  • Place the dry ingredients into a large mixing bowl
  • Mix together the butter, buttermilk and egg
  • Make a well in the centre of the dry ingredients and pour in the liquid ingredients
  • Mix until well combined
  • Pour the batter into the loaf tin and push the raisins under the batter so that they don’t burn
  • 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.

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.

What I blogged:

Lavender and Lime Signature

Top of Page

40 thoughts on “Raisin Filled Rusks | Cooks At Home

  1. 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

  2. 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 😉

  3. 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!

I would ♥ to hear from you (comments will be visible when I reply)

This site uses Akismet to reduce spam. Learn how your comment data is processed.