Make this recipe for delicious All-Bran rusks – full of fibre. Enjoy with a hot cup of tea or coffee

500g butter
1¾ cups sugar
2 cups (500 ml) buttermilk
1 teaspoon lemon juice
3 large eggs
1 kg self-raising flour
2 teaspoons baking powder
1 teaspoon (5ml) salt
6 cups (240g) All-Bran wheat flakes
1 ¼ cup (100g) uncooked oats
½ cup (100 gram) chopped pecan nuts or chopped almonds
Optional: Reduce All-Bran to 4 cups and add 2 cups of muesli

How to
Melt the butter and let it cool down.

Beat eggs, sugar and buttermilk into the melted butter.

Sift the self-raising flour, baking powder and salt together.

Add All-Bran, uncooked oats and pecan nuts.

Add wet ingredients to dry ingredients.

Ladle in a large oven pan (330 x 280 mm), lined with foil or baking paper.

Bake for 25 minutes in an oven of 200°C. Reduce the heat to 180°C for another 25 minutes or more, until golden brown.

Cool slightly before turning the tin out and let it cool down.

Slice into slices and then cut into fingers. Place on a drying rack and dry in the oven at 80°C until the rusks are dry, crunchy and brittle.

After they have cooled down, place in an airtight container.


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This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.