I adapted this recipe from a recipe I came across in the May 1987 Your Family magazine. It makes a lovely, dense rusk. If you’ve come here hoping for the Woolworth’s buttermilk fruit rusk you can find it on their site.
1 kg flour ( ¾ of it whole wheat )
30 ml baking powder
5 ml salt
2 cups brown sugar
125 ml raisins
125 ml sultanas
125 ml sesame seeds
125 ml flax seeds
125 ml dessicated coconut
1½ cups chopped walnuts or pecans
500g unsalted butter, melted
500ml buttermilk or plain yoghurt
2 eggs, beaten
Combine all dry ingredients and mix well.
Mix together butter, buttermilk or yoghurt and eggs.
Add to dry ingredients and combine well.
Place dough in a greased roasting pan. Pat into place (it should fill the pan just over halfway up the sides – three-quarter way up is even better)
Bake at 180 (350) for about 45 minutes, or until cooked through and lightly browned.
Tip onto a cooling rack and cool for about 5 minutes before cutting into individual rusks.
Makes about 50