Malva Pudding Rusks

CREDITS

The big tasty bite

RECIPE

Turning a true South African classic into the perfect crunchy rusk!
Malva pudding rusks
🎥@faads_na
Recipe @thebigtastybite
50g (5 tablespoon) butter, room temp
115g (½ cup) light brown sugar
55g (¼ cup) treacle (dark brown) sugar
45g (3 tablespoon) apricot jam
2 large eggs
1 tablespoon vinegar
1 teaspoon vanilla essence
½ teaspoon caramel essence
280g (2 cups) cake flour
2 teaspoon baking powder
1 teaspoon bicarbonate of soda
¼ teaspoon salt
125ml (½ cup) milk
125ml (½ cup) cream


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Method:
1. Preheat oven to 180°C (356°F). Line a 23x33cm tin.

2. Whisk butter, sugars, and apricot jam until creamy (1–2 minutes).

3. Add eggs one at a time, whisking after each.

4. Mix in vinegar, vanilla, and caramel essence.

5. Add flour, baking powder, bicarbonate of soda, and salt. Mix until crumbly.

6. Pour in milk and cream. Whisk into a smooth batter.

7. Spread into tin and bake 35 minutes until golden. Cool.

8. Slice into 28 pieces (4 across length, 7 across width).

9. Arrange on a cooling rack inside a tray, leaving gaps.

10. Dry in oven at 100°C (212°F) for 2–3 hours with the door slightly open. Rotate halfway.Make sure they dry fully for best crunch!

(I added a drop of brown gel colouring to the batter)

POSTED ON

28 Apr 2025

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