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Malva pudding rusks


malva pudding rusk

Ingredients 10
Servings Makes 36 rusks
Time 20 mins + 30 mins cooling time

Ingredients

  • 580
    ml
    self-raising flour
  • 375
    ml
    brown sugar
  • 45
    ml
    salted butter - soft
  • 4
    large eggs
  • 250
    ml
    buttermilk
  • 125
    ml
    ready made custard
  • 125
    ml
    cream
  • 60
    ml
    apricot jam
  • 15
    ml
    vinegar
  • 5
    ml
    vanilla essence
 

Method

3 hrs 35 mins + overnight drying time
 

Pre heat the oven to 180°C. 


Line a 33cm x 22cm cake tin with baking paper. 


Combine the flour and sugar. 


Rub the butter into the dry mixture until it resembles coarse breadcrumbs. 


Whisk the eggs, buttermilk, custard, cream, jam, vinegar and vanilla essence together. 


Combine the wet and dry mixture and whisk until combined. 


Transfer the mixture to the lined tin and bake, 35 mins or until a cake tester comes out clean. 


Cool for at least 30 mins before slicing into 36 fingers. 


Preheat the oven to 100°C. 


Arrange the rusks on a tray and bake for 1 hour 30 mins. 


Turn the rusks over and bake, 1 hour 30 mins. 


Turn off the oven, keep the door closed and leave the rusks to dry out overnight. 


Store in an airtight container. 


TIP: For a nutty twist, stir in 150g chopped pecans when combining the dry and wet ingredients.

 

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