Made using leftover cold mashed potato, this is a favourite at shearing time with the shearing gang. Anne makes several at a time and freezes them so they're always on hand. Delicious served warm and buttered generously.

Ingredients

• 1 cup cold mashed potato
• ¾ cup sugar
• 2 cups self-raising flour
• ¼ teaspoon salt
• ½ cup sultanas or currants
• ¼ cup milk
• coconut to decorate
• Vanilla icing
• 1 teaspoon butter, softened or melted
• 1½ cups icing sugar, sifted
• dash vanilla essence
• 2-3 tablespoons warm milk

Method

1. Preheat the oven to 180ºC and lightly grease a baking tray.
2. Beat the mashed potato and sugar together until smooth. Sift the flour and salt together and add to the mashed potato mix with the sultanas or currants and sufficient milk to make a stiff dough.
3. Shape into a bun and place on the prepared tray.
4. Bake in the preheated oven for 30-35 minutes or until well risen and golden. Cool on a cake rack before covering generously with the vanilla icing. Decorate with coconut, if wished.
5. Vanilla icing
6. Work the butter into the icing sugar. Add the vanilla essence and sufficient milk to make a thick but spreadable icing.

Cooks Tips

- Make sure the mashed potatoes are smooth and cold. - If your sultanas or currants are very dry, soak them in a couple of tablespoonfuls of sherry or orange juice for 30 minutes to bring them back to life before adding to the dough. - If you do have have self-raising flour, use 2 cups flour and 2-3 teaspoons baking powder. - Keep coconut in the fridge or freezer as it can go rancid if left in a warm pantry. - Make this dairy-free by using coconut milk in the bun. Just dust with icing sugar and serve warm. - Add a modern twist using cranberries instead of dried fruit, or a mix of cranberries and mixed peel, or try chopped glace ginger and currants.