The Australian Boston Bun is a famous one in it’s homeland and also known as the Sally Lunn bun in New Zealand.
It has mashed potato and raisins within and is topped with an icing that is essential.
1 cup mashed potato (1 medium potato is sufficient to make this)
3/4 cup superfine/caster sugar
2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2/3 cup sultanas or raisins
30 grams/2 tablespoons butter
1 1/2 cups confectioner’s/icing sugar
1 1/2 tablespoons milk
1/3 cup desiccated coconut
- Greaseproof a round baking tin and preheat the oven to 180°C/350F.
- Place the mashed potato (must be fine, sieve if necessary) into a bowl and combine with the sugar until well mixed.
- In a separate bowl, sift the flour, baking powder and salt. Add to the potato mixture along with the milk and sultanas.
- Fold until the mixture is well combined then pour into the prepared tin.
- Bake for 55 minutes or until a skewer comes out clean.
- Remove from the oven and allow to cool in the tin for 5 minutes. Turn out onto a cooling rack.
- Prepare the icing while the bread is still warm. Place the butter, sugar and milk into a bowl and beat to combine, it will be a little stiff at first but will give the more you mix.
- Spread evenly onto the top of the bread and pat down with the coconut.
- Allow to cool fully before slicing over tea.
Adapted from NZ Woman’s Weekly magazine