Lite fruit ‘n nut buttermilk


This recipe uses reduced fat and sugar, and reduced quantities of fruit and nut but enough for an interesting rusk. If you can find 2% buttermilk even better, otherwise follow the tip for making your own buttermilk with 2% yoghurt

300g  butterFinger cut 1
250 ml sugar
2 large eggs, lightly beaten
500ml buttermilk
500g wholewheat flour
500g white flour
30ml baking powder
1/3 cup finely chopped crystallized ginger
1/3 cup coarsely chopped dried cranberries

1/2 cup coarsely chopped, unsalted cashew nuts

3/4 cup toasted desiccated coconut

Spread coconut onto a baking sheet and toast at 350 (180) degrees until golden.  Tip: Stir occasionally to brown evenly.

Melt the butter in a saucepan.  Set aside to cool.  Add the eggs and buttermilk.

Mix the dry ingredients with the chopped fruit and nuts together, well.  Stir in the egg mixture.  Mix to a dough without handling too much. Press evenly into a large greased baking sheet.  Bake in preheated oven at 180 degrees for 45 minutes or until golden brown.

Cut in the pan according to Sharon’s Method IDry out in a very low oven for about six hours.

This recipe may not be printed or used commercially without the written permission of

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