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Pumpkin rusks

  • 1 kg (1 800 ml) self-raising flour
  • 5 ml salt
  • 500 g (540 ml) butter
  • 400 g (500 ml) sugar
  • 250 ml buttermilk
  • 250 ml pumpkin puree
  • 2 eggs

Heat the oven to 180 °C. Put the self-raising flour and salt in a big mixing bowl. Cut the butter into cubes and rub it into the flour until the mixture looks like bread crumbs. Add the sugar and mix well. Beat the buttermilk, pumpkin puree and eggs together. Add to the flour mixture and mix well. Pour into greased bread tins (use 2 of about 18 x 12 cm each) and bake for about an hour, or until done. Test with a thin metal skewer – make sure it’s dry. Leave to cool before cutting into fingers or breaking into chunks. Place the cut/broken rusks on baking sheets and dry out for about 8 hours at 120 °C.