Custard and almonds add a delicate flavour to rusks.
The original recipe for custard and almond rusks appeared in Woman's Value, back in 1998. It is about time to put it under people's noses again, so here's Marietjie's version, which introduces just a hint of spice.
- 1 cup custard, homemade or shop-bought
- 190 gram butter
- 150 gram sugar
- 45 gram condensed milk
- 2 eggs
- 500 gram self-raising flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon (1 ml) nutmeg or mace
- ¼ cup oat bran (or 35 gram grounded oats)
- 70 gram slivered almonds
For homemade custard:
- 220 ml (¾ cup and 2 tablespoons) of warm milk
- 2 tablespoons (30 ml) cold milk
- 1 tablespoon (15 ml) cornflour or custard powder
- 1 extra egg yolk, which is not needed if you use custard powder
- 1 tablespoon (15 ml) sugar
- pinch of salt
- ½ teaspoon (2.5 ml) vanilla extract
If you're making your own custard
- Add two tablespoons of cold milk and the cornflour (or custard powder) to a bowl and mix into a smooth paste.
- Heat the rest of the milk, and add gradually to the paste, while whisking.
- Cook in the microwave, or in a small saucepan on your stove. Stir it often.
- When the milk has thickened, add the vanilla and a pinch of salt.
- In a large mixing bowl, whisk the two eggs, plus the extra egg yolk if used.
- Gradually add the warm milk mixture, while whisking.
- Cut the butter into 2-cm cubes and add to the custard.
- Add the sugar and condensed milk, and beat well.
Or, if you're using cold, shop-bought custard
- Mix the butter and sugar until it is light and fluffy.
- While mixing, add the eggs one by one, and then the cold custard and condensed milk. Mix well.
To finish off
- Add the dry ingredients and mix well.
- Pre-heat the oven to 180C.
- Bake in a square 22 cm x 22 cm pan, for 35 minutes.
- Let it cool down.
- Cut into slices, and then into individual rusks, and dry out in a cool oven.
If you double the recipe, you will need to bake it for at least 45 minutes.