Who Did Italy Beat In The 2006 World Cup Recipe for South African Buttermilk Rusks

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Recipe for South African Buttermilk Rusks

Rusks in South Africa are part of the cultural identity – one of the things that expats in a foreign country long for. The children are brought up on Rooibos tea (herbal bush tea) and furrows. This isn’t the soggy stuff that pops up in the UK – Farleys give teething babies grooves and are sure to cover your whole house in a paste of gooey gloop. The quality of South African rucks is somewhere between bread and cake, with extra pieces of raisins or nuts, baked hard so that they have to be dipped in tea or chewed slowly. They last a long time in an airtight tin, so they are baked in large batches but even then they don’t last long in our house.

As an Englishwoman married to a South African living in London, I came across a furrow on our visits to his family and was instantly converted. ‘Ouma’s Rusks’ are the famous ones that come in many varieties and we always came home with a few packets in our suitcase. On a longer visit in a cottage in Philadelphia, near Cape Town, I found a recipe to bake my own rusks, tried it and have been baking them every fortnight almost ever since.

When our son was a small child waking up at 5.30 every morning, the only thing that made the morning tolerable was thinking about tea and rice. Our son started them early and our sofa became a nest of cushions and crumbs. The first thing he ever helped to bake was a spree and I always tried my patience, as the mixture became a dig site with diggers or a castle with a moat. The girls also joined when they were old enough, so for a while I had three children all wrestling to get their hands in the dough. Now the youngest is skilled at making balls of the right size and I have a band of handy helpers. So rusks have become part of our family culture too, my kids may have missed out on the rooibos tea tradition – (I love it, they hate it) but at least they were brought up right o rhyoibos part!

Several friends in London were struck, asked for the recipe and started baking and since then it has been spread as far away as Pakistan and the USA.

The recipe:

South African Buttermilk

1.240kg / 2lb12oz of flour (I use 1kg wholemeal and the rest white)

2 teaspoons of baking powder

2 teaspoons of baking soda

2 teaspoons cream of tartar

2 teaspoons of salt

250g / 9oz of butter

½ cup raisins (optional)

2 eggs

1 ½ cups of brown sugar

2 cups of buttermilk

1 cup oil

(1 cup = 250ml)

Preheat the oven to 190C/380F

Grease three loaf tins measuring 20cmx10cm / 8″ x 4″ approx or any combination deep baking dish of approx.

In a large mixing bowl sift the flour, baking powder, baking soda, cream of tartar and salt. Cut the butter into small cubes and rub into the flour. Add the raisins if using. You can experiment with various nuts and seeds too, although the plain ones are just as good.

In another bowl mix the buttermilk, sugar, eggs and oil and beat until well combined. Stir the liquid into the dry ingredients and mix and knead into a firm dough.

Form the dough into balls about the size of a ping-pong ball and pack them tightly in a single layer into the loaf tins. I usually get six rows of three for each of my tins. Bake for 45 minutes.

Turn out onto a rack and leave to cool for 30 minutes before cutting up into individual rugs along the joints of the balls. Dry in a low oven 100C/200F for 4-5 hours until the center is completely dry. These can be kept for ages in an airtight container.

Warning: crumbs guaranteed on the sofa, in the bed, all over the carpet and car seats!

Copyright 2006 Kit Heathcock

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