These Cranberry & Pecan Nut Easter Rusks are sure to be a hit this Easter! Special thanks to Chef Mynhardt Joubert for this fantastic recipe!
A message from Chef Mynhardt:
The original recipe comes from my sister who lives in Bethlehem, in the Eastern Free State. She has made this recipe a thousand times over and I have dubbed it “Vakansie Beskuit” or Holiday Rusks.
It is just one of those beautiful recipes that reminds you about what life is all about: hearty goodness and love! I have adapted the recipe slightly and have included some wholesome Montagu Dried Fruit and Nuts products which makes this rusk an even better experience.
The recipe is really easy and fool proof and everybody will be able to make this. It’s also a great activity to get the kids involved over the Easter Holidays.
And as the weather is starting to turn and one can feel Autumn stretching her fingers through the dawn and the dusk, it is an excellent idea to indulge in a large mug of Montagu brewed coffee and a generous helping of these scrumptious Cranberry and Pecan Nut Easter Rusks.
- Preparation time: 20 min
- Baking time: 45 min to 1 hour
- Makes one large pan of rusks
- Oven: 180 degrees Celsius
- 500 g of butter
- 400 ml of dark soft brown sugar
- 500 ml of buttermilk
- 3 large eggs
- 25 ml of vanilla essence
- 1 kg of self raising flour
- 15 ml baking powder
- 5 ml of salt
- 750 ml raisin bran
- 500 ml wheat bran
- 250 ml of coconut
- 200 g of Montagu Sunflower Seeds
- 200g of Montagu Linseed
- 500 g of Montagu Cranberries
- 1 kg of Montagu Pecan Nuts
- Melt the butter and the sugar together and beat the buttermilk, eggs, vanilla essence together
- Sift together the flour, baking powder, salt and mix with the raisin bran, wheat bran, coconut, sunflower seeds, linseed, cranberries and pecan nuts
- Pour over the sugar and butter mixture and follow with the buttermilk egg mixture and stir through with wooden spoon until well mixed and wet.
- Place into a rusk pan and cut with rusk cutter
- Bake for 45 minutes to an hour until the rusks are firm, turn out onto a cooling tray, break up the rusks and place on drying trays. Dry over night at 50 degrees celsius and a wooden spoon in your oven door.