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 butter
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 I. Dry out in a very low oven for about six hours.
This recipe may not be printed or used commercially without the written permission of Ruskrecipes.com.
