Ingredients
- 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
Method
- 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.
- 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.
- 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.
- Cool before storing in an airtight container.