These old-school rusks are made from leftover malva pudding and dried low and slow to create a buttery, crisp and classic South African treat
| Created by | Spinneys |
| Prep time | 5 minutes |
| Serves | 28 rusks |
| Cuisine | South African |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 100°C, lowest gas mark. Line a baking tray with baking paper and set aside.
Cut the malva pudding into even-sized pieces, approx. 1cm thick and 6cm long. Arrange them on the tray, leaving a little space between each piece to allow for airflow.
Place the tray in the oven and dry the rusks for 5–6 hours, keeping the oven door slightly ajar using a folded tea towel or the handle of a wooden spoon. Rotate the tray halfway through and replace the baking paper, if needed, as some of the syrup may leak out and caramelise. Close the door for the last 2 hours or so as most of the moisture would have evaporated.
The rusks are ready when they feel dehydrated and crisp throughout. Any remaining softness in the centre will cause them to stale more quickly in storage, so continue drying, if needed.
Store in an airtight container at room temperature for up to six weeks.
