You Will Need:

Main Dish

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
½ cup (125 ml) canola oil
2 extra large eggs, at room temperature
2 cups (500 ml) buttermilk

Main Dish

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
½ cup (125 ml) canola oil
2 extra large eggs, at room temperature
2 cups (500 ml) buttermilk

Ina’s Tip

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

Method:

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. Beat the butter. Add the oil, cream well with an electric beater or mixer. Add eggs one by one while beating on high speed. Beat in buttermilk.

Add the dry mixture and beat on slow speed, stir everything together until well blended. Do not overmix. Level the mixture in the prepared pan. Bake for 45 - 50 minutes. Cut rusks while still hot with the rusk insert or a pizza wheel or knife.

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) to dry out for ± 1½ - 2 hours.

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