Buttermilkruskssouthafrican Recipes
BUTTERMILK RUSKS
A crunchy, crumbly bread/biscuit snack best eaten with a cup of tea! This recipe makes a huge batch of rusks - I usually cut it by half and I still get about 100 rusks (though I have never actually counted).
Provided by Ruby
Categories Quick Bread
Time 4h
Yield 200
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Grease cake pans. You can use 9x13-inch pans, round cake pans, or loaf pans.
- Melt butter in a saucepan over medium-low heat. Remove from heat and mix in sugar, buttermilk, and eggs.
- Combine self-rising flour, granola, baking powder, and salt in a bowl. Add to the butter mixture and mix until well combined. Batter will be sloppy. Divide into thirds, and then divide each third into small balls. Place into the prepared cake pans side by side.
- Bake in the preheated oven until cooked fully through, 45 to 60 minutes. Remove from oven and gently place on baking sheets.
- Reduce oven temperature to 200 degrees F (95 degrees C). Bake rusks on low temperature until dry and crunchy, 2 to 3 hours. Depending on the size of your rusks this can take several hours.
Nutrition Facts : Calories 54.2 calories, Carbohydrate 8 g, Cholesterol 5 mg, Fat 2 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 105.3 mg, Sugar 3.2 g
SOUTH AFRICAN TRADITIONAL RUSKS
This is by far the best dunking rusk recipe ever. Try it. Serve with coffee or tea for dunking.
Provided by liz
Categories Bread Quick Bread Recipes
Time 5h10m
Yield 80
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Line a high-rimmed baking sheet with parchment paper, letting the paper overhang the sides for easy removal.
- Combine flour, ground All-Bran®, white sugar, brown sugar, baking powder, and salt in a bowl.
- Melt butter in a saucepan over low heat. Remove from the heat and mix in cream. Add flour mixture and mix until well combined.
- Spread out batter into the prepared baking sheet and use a knife to cut into slices; this will make removing the rusks easier once baked.
- Bake in the preheated oven for 50 minutes. Reduce heat to 160 degrees F (70 degrees C) and leave rusks in the low temperature oven for 4 hours to dry. Remove from oven and allow to cool.
- Cut into 80 slices.
Nutrition Facts : Calories 163.3 calories, Carbohydrate 18.2 g, Cholesterol 30 mg, Fat 9.8 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 6.1 g, Sodium 200.3 mg, Sugar 6.7 g
SOUTH AFRICAN BUTTERMILK DESSERT.
This is an old traditional recipe which became "lost" for a while until I found a recipe again with which I could experiment. It's not too sweet, it's delicious and comforting. Serve it hot or warm, but even cold, sliced, it would be very good. It's a no-fail dessert and quick to make.
Provided by Zurie
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Set oven at 350 deg F/180 deg Celsius.
- Grease a fairly deep oven dish (about 9 x 9 x 3 inches, more or less): this is quite a large dessert.
- Using an electric mixer, whisk butter a little until light and fluffy.
- Add the sugar, and cream the two together well, until pale and creamy.
- Add the beaten eggs in three batches, beating well after each addition: you want a pale, creamy mixture. Add the vanilla during this process.
- Mix the dry ingredients in a bowl.
- Add dry ingredients alternately with the buttermilk to the butter mixture, whisking lightly after each addition. Beat until you have a smooth batter.
- Ladle into prepared greased oven dish.
- Bake about 45 - 55 minutes, until the pudding is slightly puffy and golden on top. It will crack -- it's not a fault, this is a rustic dessert.
- As it cools, it will sink slightly -- that's normal.
- Take out of oven and strew over the cinnamon-sugar you have prepared.
- Serve hot or lukewarm, as is, or with warm custard or ice-cream. It is also delicious with fruit syrups or maple syrup.
Nutrition Facts : Calories 335.6, Fat 13.2, SaturatedFat 7.7, Cholesterol 110.9, Sodium 463.1, Carbohydrate 46.8, Fiber 0.9, Sugar 34, Protein 8.2
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