Whip up a citrusy bun with leftover mashed spuds
Lemon spiced boston bun
Preparation time 15 minutes Cooking time 35 minutes Serves 8 ■ 1 cup of cold mashed potato
■ 3⁄4 cup of sugar
■ Grated rind of one lemon or orange
■ 2 cups of self-raising flour
■ 1⁄4 teaspoon of salt
■ 1⁄2 teaspoon of mixed spice, cardamom or cinnamon
■ 1⁄2 cup sultanas or currants
■ 1⁄4 cup of milk
■ 1 quantity of vanilla icing
Preheat the oven to 180 degrees Celsius, and set the rack in the centre.
Grease a baking tray with baking paper.
In a bowl, beat together the potato, sugar, and lemon or orange rind. Sift the flour, salt, spice, and dried fruit evenly over the mashed potato mixture and stir to blend, adding sufficient milk to make a stiff dough. Shape into a bun and place on the tray.
Bake in the preheated oven for 30-35 minutes, or until well risen and golden. Cool on a cake rack, before covering generously with icing and decorating with coconut if wished. Variations: Cool cranberry: Omit the spice, use orange rind in place of lemon, dried cranberries for sultanas or
currants, and ice with pink-coloured icing flavoured with raspberry essence.
Boston blueberry and almond: Use dried blueberries in place of sultanas or currants, add 1⁄2 cup flaked almonds, and smother the top of the bun with extra flaked almonds, and drizzle with a little honey or sift over a little icing sugar before baking.
Allyson Gofton has shared these recipes from her latest book, The Baker’s Companion, to help support Breast Cancer Foundation NZ’s Pink Ribbon Breakfast Campaign. It raises money to help fund breast cancer education, innovative research projects and support patients and their families. You can sign up to host a Pink Ribbon Breakfast at pinkribbonbreakfast.co.nz.