Boston Bun, better buttered
Wendy Hays
Is there anything better than a cup of tea and a slice of warm buttered bun?
Variations of this month’s economical recipe have been around for many years and regularly feature in Country Women’s Association and other fund raising recipe books.
Boston Bun can be made using yeast as the leavening agent but traditionally Boston Buns use left over mashed potato.
Records for the sale of Boston Buns in Australia and New Zealand can be found dating back to the early 20th century. The origin of the name is unknown.
This recipe freezes well, sliced or whole, and toasts beautifully if not iced. If iced, it is better eaten sliced and buttered within a few days.
Any dried fruit can be used and the lemon can be omitted if it is unavailable. Just make sure you scoop out one cup of mashed potato before you add any milk, butter, pepper or salt to your mix, if you are using potato left over from dinner.
To get out any lumps, I sometimes push the mashed potato through a sieve before using. Enjoy!
Known as a Sally Lunn in New Zealand, the Boston Bun may have arrived in Australia during the gold rush. Whatever the origin, nothing beats a beautiful buttered Boston Bun. Photo supplied.
Boston Bun
Bun ingredients
1 cup smooth, cold mashed potato
1 cup milk
3/4 cup castor sugar
1 egg, beaten lightly
1 cup mixed, dried fruit
1 tsp mixed spice
1 tsp cinnamon
2 cups self raising flour
1/4 tsp salt
2 tsp finely grated lemon rind
1 tbs lemon juice
Icing ingredients
2 cups icing sugar
30g softened butter
boiling water to mix
a few drops of pink food colouring (optional)
1/4 cup coconut
Bun method
1 Preheat oven to 180°C. Grease and line a loaf tin with baking paper and grease again.
2 Whisk the mashed potato, milk, egg and sugar together in a large bowl until well blended. Use a stick blender if you have one.
3 Sift the flour, spices and salt together.
4 Fold the wet ingredients into the dry mix using a metal spoon or plastic scraper. Stir only until well combined.
5 Pour into prepared tin.
6 Bake for 45–60 minutes or until a skewer comes out clean when inserted into the centre of the bun.
7 Cool in tin 5 minutes before turning out onto a wire rack to cool completely before icing.
Icing method
1 Sift icing sugar and mix in the butter, food colouring and enough boiling water to make a smooth, spreadable icing.
2 Ice the cold bun, then sprinkle liberally with the coconut, pressing it into the icing if desired.
