Gluten free Boston bun (aka Sally Lunn)

Boston Bun

Boston Bun

Ingredients:

1 cup mashed potato

1 cup sugar

2 cups gluten free self-raising flour

1 teaspoon cinnamon

1 cup milk

1 cup sultanas

Icing:

1 cup icing sugar

1 tablespoon margarine

1 teaspoon strawberry essence

3 drops pink food colouring

2 tablespoons dessicated coconut (to sprinkle on top)

Method:

Mix potato and sugar by hand. Add flour and cinnamon, then slowly stir in the milk. When all ingredients are well combined, add sultanas and stir them through.

Bake in a cake tin at 180 degrees C for 50-60 minutes.

Icing:

Mix all ingredients except coconut, spread on top of bun, then sprinkle on the coconut.

I found that the icing didn’t really come together, so I added a little more margarine and a splash of milk – maybe a little too much, mine’s a tad runny, but still works ok!

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