Boston bun

Sometimes the simplest treats are the best. One slice of this and you’ll be reminiscing about the good old days. - by Better Homes and Gardens

Ingredients

• 1 cup warm mashed potato

• 1 cup caster sugar

• 2 cups self-raising flour

• 1 tsp ground cinnamon

• 1 tsp mixed spice

• 1 cup sultanas

• 1 cup milk

• Extra self-raising flour, to dust

• 2 Tbsp desiccated coconut

• Soft butter, to serve (optional)

Icing

• 30g butter, room temperature

• 1 cup pure icing sugar mixture

• 1 Tbsp warm milk

• 2 tsp vanilla extract

• Pink food colouring (optional)

Preheat oven to 200°C. Draw an 18cm round circle on baking paper. Turn paper over and use to line an oven tray. Put potato and sugar in a bowl and stir until well combined and sugar has dissolved. Sift flour and spices over potato mixture. Add sultanas and milk, then stir to form a stiff mixture. Turn out onto a lightly floured surface and gently knead until smooth. Do not over-mix.
Transfer to prepared tray, forming into a round dome shape within marked circle. Bake for 25 minutes or until cooked through when tested with a skewer. Transfer to a wire rack to cool.
Meanwhile, to make icing, put butter, icing sugar, milk and vanilla in a small bowl and beat, using an electric mixer, until well combined and smooth. Add pink food colouring, if using, 1 drop at a time until desired colour. Spread icing thickly onto cold bun, leaving a 3cm border around edge. Sprinkle with desiccated coconut. Slice and serve at room temperature. Spread with soft butter, if you like.