Fruity Bran Rusks
Savor the wholesome goodness of our Fruity Bran Rusks - a delightful blend of bran and dried fruit, baked to perfection for a satisfying and nutritious treat with your morning coffee.
Ingredients
- 1 kg (7 cups) cake flour
- 40 ml baking powder
- 7 ml (1¼ tsp) salt
- 150 g (3 cups) All-Bran flakes, slightly crushed
- 150 g (1 cup) seedless raisins
- 120 g (¾ cup) dried cranberries, coarsely cut
- 80 g (250 ml) desiccated coconut
- 400 g butter or margarine
- 150 g (¾ cup) sticky dark brown sugar
- 250 ml (1 cup) Spur Salad & French Fry Dressing
- 625 ml (2½ cups) ml milk
- 2 extra-large eggs
Method
- Sift flour, baking powder and salt together. Add the bran, raisins, cranberries and coconut.
- Melt the butter and sugar. Whisk the Spur salad dressing, milk and eggs and add, alternately with the melted butter to dry ingredients. Mix well.
- Turn out into three greased 23 cm loaf pans. Bake in a preheated oven at 180°C for about 50 minutes, or until done. Leave in pans for a few minutes to cool. Turn out onto wire racks to cool completely.
- Cut each loaf into eight to ten thick slices and then divide each slice into three again (an electric carving knife works well to prevent breaking).
- Dry out in a cool oven at about 70 °C for 6 - 8 hours, or overnight. Store in an airtight container.
Variations
- As alternative to loaf pans, bake in a greased oven pan of about 24 x 34 cm.
- Substitute the All-Bran flakes with 150 g digestive bran.
- Substitute the dried cranberries with dried apricots.
- Substitute the sticky dark brown sugar with light brown sugar.
- Substitute the coconut with any nuts or seeds of choice.
