Hilary’s Seedy Rusks


  • 480g (4 cups) cake flour
  • 10ml (2tsp) baking powder
  • Pinch of salt
  • 200g bran flakes
  • 60g plump raisins
  • 60g dried cranberries
  • 60g sultanas
  • 100g pecan nuts, chopped
  • 60ml ( cup) mixed seeds (sunflower, sesame, linseed and pumpkin)
  • 200g (1 cup) sticky brown sugar
  • 250ml (1 cup) buttermilk
  • 1 extra-large egg
  • 250g butter, melted
  • 5ml (1 tsp) vanilla extract


  1. Preheat the oven to 180°C and spray a large baking tray with non-stick cooking spray. In a large mixing bowl, combine the flour, baking powder, salt, bran flakes, fruit, nuts, seeds and sugar.
  2. Lightly mix the buttermilk, egg, butter and vanilla extract together. Add to the dry ingredients and mix to bring the dough together. If it’s too dry, add a little water or extra buttermilk. Press into baking tray and bake for 50-60 minutes until golden brown.
  3. Cool in the tray, then turn out onto a board and cut into rusks. Reduce the oven temperature to 100°C, spread rusks out on a baking tray and dry in the oven for 4 hours, turning a few times.
  4. Cool before storing in an airtight container.