Butternut Rusk

375ml Mashed butternut

750ml Boiling water

5ml Cream of tarter

10ml Salt

40ml Baking powder

375ml Sugar

325g Butter / Margarine

3 large eggs

7x 250ml (1kg) Brown bread flour

Preheat oven to 180’c and prepare loaf tins baking tins

Makes about 6 dozen

Mix water, sugar, butter until sugar has dissolved, and allow cooling then adding eggs.  Sift flour, cream of tartar, salt and baking powder and add to egg mixture add the reaming flour in the sieve to resemble a runny mixture. Add butternut then pour into tins and bake for an hour.

Allow to cool before turning onto wire rack and cutting into thick slices.  Allow the rusk to dry out in a warmer drawer over night.

Tip: Cut slices with an electric knife. Allow the Rusk to dry out completely before cutting.