Marmite buttermilk rusks

1. Preheat the oven to 180°C. Line the base of a 20 x 20 x 5 cm baking tin with baking paper. Spray with cooking spray.

2. Place the flour and baking powder in a large mixing bowl. Add 200 g butter and rub it in with your fingertips until it resembles breadcrumbs.

3. Beat the buttermilk and eggs together. Add to the flour-and-butter mixture and mix well.

4. Melt the Marmite and the remaining butter together over a low heat.

5. Spoon half the batter into the tin and pour over the melted Marmite-and-butter mixture.

6. Spoon over the remaining batter. Using a knife, swirl the batter to incorporate the Marmite butter while leaving a nice swirl on the inside.

7. Bake for 35–45 minutes. Test with a cake tester to make sure it is cooked through.

8. Remove from the oven and cool for about 10 minutes in the tin, then turn it out.

9. Heat the oven to 60°C. Cut the rusks into portions and place on a baking tray. Place in the oven overnight or until dried out.

10. Store in an airtight container.

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Cook’s note: When you’re out on the open road – whether following the wind or a strict itinerary – you often miss your creature comforts. I always crave Marmite toast with a warm mug of coffee, especially when there’s nowhere to make toast (let alone anything to spread on it). My mother always used to bake a batch of savoury Marmite rusks before a holiday road trip that we could have with our coffee. Genius! Bake them the day before, dry them out overnight, then pack in the car the next morning for breakfast on the road.

This recipe is an extract from Jan The Journal, Version 6 by Michelin-starred chef, Jan Hendrik van der Westhuizen. The journal is on sale now at Woolworths.