1 cup mashed potato
¾ cup sugar
2 cups flour
2 tsp baking powder
¼ tsp salt
1 cup milk
1 cup dried fruit, mostly sultanas
2 cups icing sugar
1-2 tbsp milk
2-3 drops red food colouring
½ cup desiccated coconut
- Preheat the oven to 180°C. Grease and flour two shallow round 20 cm sponge tins. Ensure the potato is cold and smooth – push it through a sieve if needed.
- Sift the flour, baking powder and salt together. Beat the mashed potato and sugar in a bowl until smooth, then add the sifted ingredients, the milk and the fruit. Divide mixture between the tins and smooth the tops.
- Bake for 30 minutes, rotating the tins after 20 minutes. When the buns are golden brown and springy to the touch, remove from the oven, wait a few minutes and then turn them out onto a rack. Ice the tops while they are slightly warm – not hot.
- Cream the butter, sifted icing sugar and warm milk and beat until soft. Colour it pale pink if you wish, spread it thickly on the tops of the buns, then press lots of desiccated coconut into it. Serve cut into slices with butter for spreading.