This large, spiced fruity bun is smothered with a thick layer of coconut icing. Yum! Boston Buns are similar to a Sally Lunn, except they’re traditionally made with mashed potato and don’t use yeast. I tend to make a Boston Bun when we’ve got left-over mash from dinner the night before! Ideally, pass the mash through a sieve to get it extra smooth before using. This recipe – or similar forms – has been around for so many years I’m not sure who the original author was. It’s always popular though!
- 1 cup mashed potato, warm (sieved so no lumps)
- ¾ cup caster sugar
- 2 cups self raising flour
- 1 cup sultanas (or other mixed dried fruit)
- 1 tsp mixed spice
- 1 cup milk
- 1 ½ cups icing sugar
- 1 tsp butter, softened
- ½ tsp vanilla essence
- 2-3 tbsp milk
- Shredded/desiccated coconut to scatter on top
- Preheat oven to 200°C. Line the bottom of a 20cm cake tin and grease the sides with spray oil.
- In a bowl, stir together the potato and sugar until combined.
- Add in the remaining bun ingredients and mix well. If the mixture is too soppy and wet then add a little extra self-raising flour.
- Spoon into prepared tin and smooth over the top.
- Bake for approx. 40-50 mins until risen, golden all over and cooked through. (The bun will just begin to leave the sides of the cake tin). Turn out onto a wire rack and leave to cool.
- To make the icing: combine the butter and icing sugar. Add the vanilla essence and a little of the milk to reach a smooth, spreadable consistency. Stir well so the icing is smooth. Once the bun is cold, spread with the icing and scatter over coconut.
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This recipe featured on The Cafe, Wed 25 November 2020