Easy Food Recipes and Cooking - Pumpkin Rusks
About 36 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 purée
• 2 eggs
Preheat the oven to 180ºC. put the selfraising flour and salt into a large mixing bowl. Dice the butter and rub it into the flour until it resembles breadcrumbs. Add the sugar and mix well. Whisk the buttermilk, pumpkin purée and eggs together. Add to the flour mixture and mix well. pour into greased loaf tins (use 2 loaf tins of about 18 x 12 cm in size) and bake for about 1 hour, or until done. Test with a cake tester – make sure it comes out dry. Allow to cool before cutting or breaking into individual rusks. place the cut rusks on baking sheets and allow to dry for about 8 hours at 120ºC. You can also dry them overnight.