Bacon Rusks

Prep Time


Cook Time


Total Time



4 Dozen


  • 400g Eskort Minced Bacon
  • 1kg self-raising flour
  • 15ml (1 tbsp) baking powder
  • 125ml (½ cup) brown sugar
  • 5ml (1 tsp) vanilla essence
  • 5ml (1 tsp) salt
  • 4 eggs
  • 500ml (2 cups) amasi
  • 250ml (1 cup) butter
  • 125ml (½ cup) pumpkin seeds


  • Preheat the oven to 180°C.
  • Fry the bacon over moderate heat until crispy and the fat has rendered.
  • Combine the dry ingredients in a large mixing bowl, then add the fried bacon and pumpkin seeds.
  • Melt butter in a small saucepan over a medium heat.
  • Remove from the heat and add the amasi.
  • Whisk the eggs into the mixture then add vanilla.
  • Mix all the ingredients together until a smooth but thick batter forms.
  • Line an oven tray or rusk pan with baking paper.
  • Spread the batter evenly and bake for 30 – 40 minutes.
  • Allow the rusk cake to rest in the pan overnight.
  • Cut the rusk cake into fingers and dry in the oven at 60°C overnight.


Serve with a delicious cup of coffee or tea.

Store in an airtight container.