Tag Archives: potato

Crazy Bun

5 Feb

This is also known as ‘Boston Bun’ in New Zealand.  Don’t be put off by the hot pink icing ( my hand slipped when I was adding the food colouring) this is a yummy bun.  The reason why I call this bun crazy is because it contains no egg, butter or yeast.  It also contains a vegetable, yes, a vegetable.  So when I think I have no ingredients to bake I can always make this.  Magic!


1 cup mashed potato

¾ cup sugar

2 cups flour

2 tsp baking powder

¼ tsp salt

1 cup milk

1 cup dried fruit (raisins, currants, dried apricots, dried cranberries or a mixture)


Oven:  Preheat to 180.C


Make sure the mashed spud is cold and smooth.  You may want to put it through a sieve to get rid of any lumps.  Beat the spud and sugar together until it goes sort of liquidy.  Then add the sifted dry ingredients, the milk and finally the fruit.  divide the mixture into two and place into two round tins.  ( Do not be tempted to put all of the mixture into one tin they will turn out too heavy, these buns are designed to be shallow.)

Bake for 30mins.  When they are golden brown on top they are ready.  Leave them in the tins for a few minutes then lay them onto a wire cooling rack.  When cool, lavishly top them with the icing.


55 g butter

2 cups icing

1-2 Tbsp milk

½ cup desiccated coconut

Warm the milk up a bit and beat into the butter and icing sugar.  Mix until smooth and just right. (not too runny, not too thick) I also add in the coconut to the icing or you can use the coconut to press on top of the icing.  The choice is yours. You also have the choice of pink or white icing, I think I will stick to the white icing after my hot pink disaster of last time!


These buns will seem a bit flat but I promise they are fine like that.  It is all about getting the right ratio of bun and icing.  Also, if you have been extra good at the gym this week you can also cut the bun in half and spread with butter. Go on, I know you want to.

Adapted from:

I had tried a few different recipes but the best one came from Alexa Johnston’s book ‘A second helping, more from ladies a plate’ Which is a fabulous book where she sources recipes from old school NZ cookery books.  So originally this recipe came from the 1981 Catholic Women’s League, Dunedin Diocese Cookbook, contributed by Dorothy Lavelle.