Ouma Buttermilk Rusks 500 g

Product Information

Burgess, Mike (21 January 2013). "Keeping our Ouma (rusks) in Molteno". Framer's Weekly . Retrieved 19 October 2016.

Ouma South African Breakfast Rusk 450g | Woolworths Ouma South African Breakfast Rusk 450g | Woolworths

Baking your own rusks is easy once you know how! But how to perfect them? Follow these tips. Before you get started Nannie first sold her rusks under the brand Uitspan, then Outspan. Eventually they became Ouma Rusks, and she became known as Ouma Nannie. Her husband was well-respected, and became mayor of Molteno for a record-breaking 21 years.Rusks going soft? Make sure you keep them in an airtight container. Rusks with nuts in them may last for a shorter time period than those without. You can also dry them out again in a low oven. Social Media

Ouma Rusks Buttermilk 500g – The Savanna

Since 1939, Ouma Rusks have been a trusted brand and one that seems like part of the family. Buttermilk was the original flavour of ‘homemade’ rusks which has been loved for generations. Also, with the current high cost of electricity in Europe, do I really need to dry out rusks for such a long time? The barn at Friedenheim became a factory which unfortunately burnt down in 1952. A new, better one was built in its place – probably a good thing, because by then the little farm outside Molteno was something of a player in the dry foods market. The Ouma Rusk factory is the biggest employer in Molteno. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. The cookie is set by CasaleMedia. The cookie is used to collect information about the usage behavior for targeted advertising.Consider whether you want a small hard crust, or a big one. If you favour a small hard cap, bake your rusks in a loaf tin. If you prefer a golden, hard crust down the longer side, bake them on a tray. Shaping and separating the rusks The treat remained relatively inconspicuous within the Afrikaner community until 1939, amid the Great Depression, when one Elizabeth Ann Greyvensteyn from Molteno started a rusk business in response to an initiative by the town’s pastor, encouraging women from this rural community to help make some money. Ouma Rusks was born, signalling the inevitable commercialisation of buttermilk rusks. And it hasn’t stopped since. Not for the Molteno’s national icon, or for the women who continue to bake to help sustain their communities and families. Ouma Rusks remains Molteno’s most important industry and is the biggest employer for locals in a radius of 150km. Get the recipe for the spiced rusks. Inspired? Here are more of our favourite rusk recipes: Buttermilk rusks