Bacon Rusks for the road

By YOU Digital
27 November 2018
Supplied.

Supplied.

Preparation: 20 min | Cooking: 40 min | Makes 48

“Rise and shine!” – two favourites combined. My grandmother’s buttermilk rusks and Eskort Bacon. What could go wrong on this trip if it starts out with these?

Ingredients

Rusks

400g Eskort Diced Bacon

1kg self-raising flour

5ml (1t) salt

15ml (1T) baking powder

350ml (12/5c) brown sugar

125ml (½c) pumpkin seeds

250ml (1c) caramel chips

250ml (1c) butter

500ml (2c) buttermilk/inkomazi

4 eggs

5ml (1t) vanilla essence

Method

  • Preheat the oven to 180°C.
  • Fry the bacon in a pan over medium heat until crispy.
  • In a large mixing bowl, combine the dry ingredients, crispy bacon, pumpkin seeds and caramel chips and keep aside.
  • Melt the butter in a small saucepan over a medium heat and add the buttermilk.
  • Whisk the eggs into the buttermilk mixture, then add the vanilla essence.
  • Combine all the ingredients until a smooth, thick batter forms.
  • Line a baking sheet or rusk pan with baking paper, spread the batter evenly and bake for 30-40 minutes until cooked.
  • Remove from the oven and allow to cool overnight.
  • Slice into equally sized fingers and slow-bake in the oven at 60°C.

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