Monday, 23 February 2015

Day 6

Suffolk Rusks

A few years ago I was part of the team that helped with the redevelopment of the excellent Museum of East Anglia Life in Stowmarket, Suffolk. One of the old exhibits was a reconstruction of a Victorian kitchen with all of the paraphernalia associated with cooking in that period. Amongst the displays was this recipe for Suffolk Rusks. I noted it down and converted the measurements and some of the instructions. I have never met anybody else who has baked, or even heard of, Suffolk Rusks. It would be good to keep this East Anglian dish alive.


1lb/0.5kg plain flour
3 eggs
2oz/60g caster sugar
1.5 tsp active dry yeast
2oz/60g butter
1/4 pint milk


1. Mix the yeast, flour and sugar together.

2. Melt the butter and add to the milk 

3. Gradually add to the flour mixture

4. Beat the eggs and add to the flour mixture

5. Stir until you have a smooth dough

6. Prove for about 1.5 hours (To prove add a little olive oil to a bowl and put the dough inside. Now drape a damp tea-towel over the bowl and leave in a warm place

7. Knead and break up into small rolls

8. Place on a tray with baking paper and bake in a hot oven (about 200-220 celcius) for about 10 minutes.

Optional 9. Cut each roll in half and briefly return to the oven to crisp.

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