Buttermilk Health Rusks with Raisins

Looking for a quick and easy rusk recipe, but still with the traditional homegrown flavour? Try this one, the flavour of our Vanilla Cake Mix works particularly well with the raisins (we used the old fashioned seeded raisins). Enjoy with an aromatic cup of coffee.


  • 1 x 600 g Ina Paarman’s Vanilla Cake Mix
  • 3 cups (150 g) All Bran Flakes
  • 2 cups (240 g) rolled oats
  • 1 cup (120 g) raisins
  • ½ cup (125 ml) sunflower seeds or chopped almonds or pecans
  • 1 cup (250 g) butter, melted
  • ½ cup (125 ml) canola oil
  • 2 cups (500 ml) buttermilk
  • 2 extra large eggs, at room temperature

Adjust the oven shelf to the middle position.

Preheat the oven to 180°C.

Line the base of a 35 cm x 24 cm x 4 cm deep large oven pan or a 40 cm x 35 cm x 2 cm deep rusk pan with baking paper.

Toss the Vanilla Cake Mix, All Bran Flakes, oats, raisins and sunflower seeds together in a large mixing bowl.

Melt the butter in a large 1 litre glass measuring jug. Add the oil, buttermilk and eggs and mix together with a whisk.

Pour onto the dry mixture and using a spatula, stir everything together until well blended. Do not overmix.

Level the mixture in the prepared pan.

If using the rusk pan, cut with the special insert then remove the insert or mark off the rusks with the help of a ruler and cut through with a knife or pizza wheel if you haven’t used the cutting insert. Bake for 45 minutes. Leave until cool enough to handle. Adjust oven temperature to 100°C.

Break rusks into singles and pack these out on a metal cooling rack. Place the rusks back in the oven (on the cooling rack over a baking sheet) and dry out for ± 1 ½ hours.

Leave to cool down completely and store in an airtight container.

Ina's Tip

Instead of buttermilk use 1 cup (250 ml) of plain full cream yoghurt and 1 cup (250 ml) full cream milk.

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