Friday favorites

Potato Boston bun

This keeps fresh for a couple of days, and is far nicer that the commercial kind.

But it is very sweet - I can't eat a lot of it.

Preheat oven to 180C and grease and paper two loaf pans, or two 18-20cm round tins.

 Ingredients
small packet of instant mashed potato (100-125g)
3/4 cup sugar
1/2 tsp salt
1 cup mixed fruit
1 cup milk
2 cups SR flour

Method
In a large saucepan, make up mashed potato according to directions on packet. Stir in sugar and salt.
The mixture will liquefy (fascinating). Add mixed fruit and milk, then flour. You should have a fairly stiff, sticky dough - adjust quantities of flour and milk as needed.

Divide between two tins, and bake for about 40-45 mins, or until a straw or skewer comes out clean. Wait five minutes or so, then turn out onto a wire rack. When cold, ice with pink icing and a sprinkle of coconut. Serve sliced and buttered.