There are something things that just have to be done… and that’s a heavenly mashup between two of South Africa’s favourite recipes, malva pudding and rusks. I’ll be honest, this has kick started a serious “rusk rabbit hole” for me and I’m here for it! I’m think milk tart rusks are next (gasp!).
Here in South Africa, rusks—or “beskuit” as we call them—are a morning ritual. Long before the sun peeks over the horizon, a farmer dips his rusk into steaming coffee, savoring that first quiet moment of the day before the world awakens. It’s a tradition rooted in warmth, comfort, and the perfect crunch. If you’re look for a healthier breakfast rusks that’s my go-to then give my Ouma Lilla’s Rusk recipe a try but be ready to fall in love!
But why should beskuit always be plain? Why not add a little indulgence, a little twist, a little malva magic?
Reinventing The Classic Rusk
Malva pudding is already rich with nostalgia—buttery, syrupy, infused with warm apricot and caramel notes. Now, imagine taking that decadence, tweaking the ingredients just slightly, and turning it into a rusk. You still get all those deep, comforting flavors, but instead of soft and sticky, it’s crispy, golden, and made for dunking.
The best part? This isn’t just any rusk— malva pudding rusks are rusks with soul. One that crumbles perfectly into your morning cup, one that surprises with familiar sweetness, and one that will have your family reaching for just one more.
For the Sweet Tooth & the Hardworking Hands
Whether you’re making malva pudding rusks for your the whole family who needs a pre-dawn energy boost or simply for yourself (because, let’s be honest, you deserve a treat too), these Malva Pudding Rusks are proof that life’s best flavors come from a little creativity.
So, the next time you find yourself with a leftover malva pudding—or just a craving for something sweet, crunchy, and utterly satisfying—remember this: dessert doesn’t have to end with dinner. It can be the start of something entirely new.
Go on, bake a batch of malva pudding rusks. Wake up to the taste of tradition—with a little twist.
K’ love you bye!
Malva Pudding Rusks – A Sweet Sunrise Tradition
Ingredients
- 50g/5 tbsp butter room temperature
- 115g/1/2 cup light brown sugar
- 55g/1/4 cup treacle sugar dark brown sugar
- 45g/3 tbsp apricot jam
- 2 large eggs
- 1 tbsp vinegar
- 1 tsp vanilla essence
- ½ tsp caramel essence
- 280g/2 cups cake flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- ¼ tsp salt
- 125ml/1/2 cup milk
- 125ml/1/2 cup cream
Instructions
- Preheat the oven to 180℃/356℉ and line a 23cmx33cm baking tin with baking paper. Set aside.
- In a large bowl, using an electric whisk, whisk the butter, sugar and apricot jam together until creamed, about 1-2 minutes.
- Add the eggs, one at a time, and whisk until the mixture turns paler in colour, about 1 minute.
- Add the vinegar, vanilla essence and caramel essence and whisk until combined.
- Add the flour, baking powder, bicarbonate of soda and salt, and whisk until large crumbs form. Pour in the milk and cream and whisk until fully combined and you're left with a smooth batter.
- 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.
- Once cooled, use a serrated knife to section the sponge. You'll aim to slice 4 sections from the length side of the tray and 7 sections from the width side, yielding 28 rusks in total. Note: I wouldn't cut them thicker than 4-5cm, otherwise they'll take forever to dry out. Also take note of the fact that the sponge will shrink while drying so take that into consideration as well. Evenly spread onto a cooling tray that's in a large baking tray. 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. Rotate the rusks halfway through. Note: the rusks must be fully dried otherwise they'll slowly start to soften and stale.
Video
Notes
