My first recipe for the birthday blog event (you should participate too!) is this potato boston bun recipe, first blogged by Johanna at Green Gourmet Giraffe. Ever since Johanna first posted it, I had been intrigued and definitely willing to give it a go. I love boston buns, and I love potatoes, how could this not be a great combination?
I made only a few minor mods to this recipe, increasing a few proportions and decreasing a few others, but mostly keeping it all the same. It was delicious on the day, and still delicious this morning, with a little nuttelex.
potato boston bun
based on the recipe at Green Gourmet Giraffe, originally from the ABC
ingredients for the bun
2 small white potatoes, peeled and mashed
three quarters of a cup of castor sugar
2 cups self raising flower
1 cup soy milk
1 teaspoon mixed spice
1 cup mixed fruit
ingredients for the icing
three quarters of a cup of icing sugar
three quarters of a cup of desiccated coconut
a few drops of vanilla essence
2 tablespoons of hot or even warmwater
1 tablespoon nuttelex
the method of bunening
Preheat the oven to 200C.
Mix together the potato and the sugar. Mix in the flour, mixed spice, and soy milk. When it's all smooth (though there can be a few potato lumps), add the fruit and loosely combine. Pour into a lined circular tin and smooth the top around.
Bake for about 50 mins until golden brown and firm to the touch. When you put the skewer in to test, it can be a little not-quite done, it'll cool deliciously.
Remove from tin and allow to cool.
For the icing, mix together the icing sugar, coconut, vanilla essence, nuttelex and the hot water. Mix it thoroughly until a spreadable paste is formed. Add more hot water if necessary. Spread it over the top of the bun.
Cut and eat, oh yeah.