Cherry Pecan Buttermilk Rusk

INGREDIENTS

1 kg self-raising flour
10 ml (2 t) baking powder
10 ml (2 t) salt
500 g margarine
1 can (385 g) condensed milk
125 ml (½ c) brown sugar
500 ml (2 c) buttermilk
100 g red cherries, chopped
100 g pecan nuts, chopped

METHOD

Preheat the oven to 190 °C.
Grease a large rectangular roasting pan with margarine or nonstick spray.
Sift flour, baking powder and salt in a large bowl and rub in the margarine.
Mix the condensed milk, brown sugar and buttermilk.
Mix the dry and wet ingredients with a wooden spoon.
Add the cherries and nuts and press the mixture into the prepared roasting pan.
Bake for 50 minutes or until golden.
Turn out on a wire rack and leave to cool.
Dry overnight in the oven at 100 °C.

INFO & TIPS

Makes about 52
Preparation time: 30 min
Baking time: 50 min
Drying time: overnight

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