Chocolate and Crust-ard Microwave Pudding
Here’s a great hack for turning stale bread crusts into a delicious dessert in under 10 minutes.
Boston/Sally Lunn Bun
Turn leftover mashed potato into this classic Kiwi spiced fruit bun.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 1 cup warmed mashed potato, around 235g
- ¾ cup sugar
- 1 cup milk
- 1 cup or 120g dried fruits
- 2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
Icing
- 30g butter, softened or 2 tablespoons margarine
- 1 cup icing sugar
- 1 tablespoon milk
- 1 teaspoon vanilla or your choice of flavoured essence
- Food colouring (optional)
- 2 tablespoons desiccated coconut
Method
- Grease a tall 20cm round baking dish or 8” cake tin.
- Heat oven to 190C bake or 170C fan bake.
- Combine mashed potato and sugar in a large bowl and mix. Add milk and dried fruits.
- Sift dry ingredients over the wet mixture and fold. When all the flour is mixed through pour batter into the prepared dish or tin.
- Bake for 50-60 minutes or until browned and cooked through.
- Leave to cool for about 10 minutes before removing from the dish or tin, then let it cool further to room temperature before spreading the icing over the top.
- Prepare the icing while it cools, beat butter or margarine and icing sugar together using a strong spoon or using a hand mixer until it becomes slightly pale. Add milk and flavouring, and colouring if using, then beat until it becomes fluffy.
- Spread icing on the bun when it is cool to touch and top with desiccated coconut.