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

Raisin Filled Rusks

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

Ingredients

  • 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

Method

  • 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

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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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