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Bacon Rusks for the Road
Bacon Rusks for the Road

“Rise and shine!” - two favorites combined. My grandmother’s buttermilk rusks and Eskort Bacon. What could go wrong on this trip if it starts out with these?

A thick, sweet buttermilk rusk batter is combined with crunchy pumpkin seeds, caramel chips and #JustDelicious crispy bacon then baked and stored overnight to cool. Slice into equally sized fingers and slow-bake overnight to dry out before storing in airtight containers.

Prep Time: 20 min
Cook Time: 40 min
Total Time: 60 min
Makes: 48

Ingredients:

 

400 g

Eskort Diced Bacon

1 kg

self-raising flour

5 ml

salt

15 ml

baking powder

350 ml

brown sugar

125 ml

pumpkin seeds

250 ml

caramel chips

500 ml

buttermilk/inkomazi

250 ml

butter

4

eggs

5 ml

vanilla essence

Method:

  • Preheat the oven to 180°C.

  • Fry the diced bacon in a moderately heated frying pan until crispy.

  • In a large mixing bowl, combine the dry ingredients, crispy bacon, pumpkin seeds and caramel chips.

  • Melt the butter in a small saucepan over a medium heat and add the buttermilk.

  • Whisk the eggs into the butter mixture, then add the vanilla.

  • Combine all of the ingredients until a smooth but thick batter forms.

  • Line an oven tray or rusk pan with baking paper and spread the batter evenly into the pan and bake for 30 - 40 minutes.

  • Remove from oven and store overnight.

  • Slice into equally sized fingers slow-bake in the oven at 60°C overnight.

 
Recipe Meal Types: - Lunch Box - Breakfast - Baking
The following product can be used with this recipe:
Eskort Diced Bacon

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