Melt 500 g Stork Bake margarine in a bowl in the microwave.
In another bowl, place 1½ cup sugar, 3 eggs and 1 tsp salt and beat with a whisk.

Add 500 ml buttermilk.

Then add the Stork Bake and mix well.
Finally add 1,5 kg selfraising flour and 2 tsp baking powder.
Mix and then knead it all together. Grease 3 bread tins.
Roll balls about golf ball size and pack in rows into tin. Pack them next to each other and then just push them a little bit into each other.

 

Bake for 50 min ––1hr at 160/180°C. Depends how hot your oven is. Just check when they become a little too brown, cover with tin foil. Let them cool slightly and then break the balls apart. Dry overnight in oven. I set my oven at 50°C.