Malva Pudding Rusks

Tue, 19 August 2025

Ingredients

5 Tbsp. Butter (at room temperature)

1/2 cupLight brown sugar

1/4 cupSoft Brown Treacle Sugar

3 Tbsp. Apricot jam

2 Large eggs

1 Tbsp. White vinegar

1 tsp. Vanilla essence

1/2 tsp.Caramel essence

2 cups Cake flour

2 tsp. Baking powder

1 tsp. Bicarbonate of soda

1/4 tsp.Salt

1/2 cupMilk

1/2 cupSingle cream

 

Instructions

1 Preheat the oven to 180?/356? and oil spray and line a 23cmx33cm baking tin/oven tray with baking paper. Set aside.

2 In a large bowl, using an electric whisk, whisk the butter, sugar and apricot jam together until creamed, about 1-2 minutes.

3 Add the eggs, one at a time, and whisk until the mixture turns paler in colour, about 1 minute. Pour in the milk and cream and whisk until fully combined

4 Add the flour, baking powder, bicarbonate of soda and salt, and whisk and you're left with a smooth batter

5 Lastly add the vinegar and vanilla & caramel essence. Beat for a minute to combine. Work fast now as the vinegar begins to activate the bicarbonate of soda raising agent.

6 Pour the batter into the prepared baking tin and spread evenly. Bake for 35 minutes or until golden brown. Remove from the oven and allow to reach room temperature.

7 Once cooled, use a serrated knife to section the sponge. You'll aim to slice the sponge 4-5cm wide and get 4 sections from the length side of the tray and 5/6 sections from the width side, yielding 20/24 rusks in total.

Note: I wouldn't cut them thicker than 4-5cm, otherwise they'll take forever to dry out. Evenly spread onto a cooling tray that's in a large baking tray or your oven racks. Allowing for some space around each rusk so that they dry properly.

Drying: Preheat the oven to 100?/212?. Bake for 2-3 hours with the oven's door slightly ajar, using a cloth to keep it open. Rotate the rusks halfway through. Note: the rusks must be fully dried otherwise they'll slowly start to soften and stale. I dried mine overnight in a slightly cooler oven at 85?. Store in an airtight container for up to 3 months.