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Australian Boston Bun

  • Author: Sylvie Taylor
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 8 1x
  • Category: Cakes
  • Cuisine: Australian, New Zealand


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.



Boston Bun
1 cup mashed potato (1 medium potato is sufficient to make this)
150 grams / 3/4 cup superfine/caster sugar
320 grams / 2 cups plain flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
250 milliliters / 1 cup milk
2/3 cup sultanas or raisins
30 grams / 2 tablespoons butter
170 grams / 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.


Cake tin: The cake tin used here is 13 inches or 33 centimeters.

Mashed potato consistency: You will need a sift for this, to obtain a truly fine mashed potato.

The icing: This is perfectly spreadable and a great base for other recipes such as on top of Carrot Cake or a Banana Cake when you don’t have cream cheese on hand.

Baked consistency of homemade Boston Bun: Supermarket purchased Boston Bun or Sally Lunn Bun has more of a breadlike consistency so the larger your cake tin the more you will have a traditional result of what you find in Australia or New Zealand.

The Boston bun here: I remade this in 2017 to improve on the images and the cake tin was 13′ so this would usually be a third higher…then we had a power outage so this stood in the tin for an hour-and-a-half so I hope yours rises better than this one…though this is still great in it’s imperfect state.

Adapted from NZ Woman’s Weekly magazine

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