So, here's the story.....
Despite being sent two personally recommended recipes (thanks Mum and Sandy), I went with one from my 'Traditional South African Cooking' cook book. Here's the recipe:
Buttermilk rusks:
1kg self-raising flour
5ml baking powder
10ml salt
2 large eggs
200ml white sugar
500ml buttermilk
190g butter, melted
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Sift the flour, baking powder and salt together. Beat the eggs, sugar and buttermilk together. Cut this mixture into the dry ingredients with a knife (or spatula in my case)
Knead the dough lightly, gradually adding the butter while kneading. This gives a sticky dough.
Pack balls of dough tightly into greased loaf pans (about golf ball size). Bake at 180 degrees for 30-40 mins. Turn out onto a wire rack and break into individual rusks. Lower the oven temperature to 100 degrees and dry the rusks for about 4 hours, turning every 30 mins. Cool on a wire rack and store in airtight containers. Makes about 30
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| Drying in the oven |
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| Balls of dough packed and cooked |
In reality....... I used cake tins and could have cooked them for the full 40 mins as the middle ones weren't quite cooked. Also, golfball size makes really big rusks so I ended up cutting some in half and now have 42 (well, probably about 39 now that COD has been at them). Also, in the UK, apparently Morrisons is the only reliable retailer for buttermilk (it was sheer luck that Morrisons was the first place I looked!).
That said, they are totally scrummy and a lot cheaper than the imported Ouma's rusks.
In other news:
- Neighbour's house has just been broken into. It is a building site but those pesky London squatters are clearly looking for a new pad. Such excitement!
- EEROD is 5 months today and loving porridge
- Went into work last week and my new job has changed again. We shall wait and see what I actually go back to
- LOD has started ballet and absolutely loves it
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