Bacon Rusks for the road

By YOU Digital
27 November 2018


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?



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


  • 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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