Рецепт Home Made Raisin Filled Rusks Recipe
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 Recipe
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:
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 the 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
2.2
http://tandysinclair.com/home-made-raisin-filled-rusks-recipe/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
Disclaimer: 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 disclaimer is in line with my blogging policy.
What I blogged:
Tandy
Top of Page
VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)
Like Loading...
About Tandy Sinclair
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.