Won fourth prize in the Sunday Times Recipe Contest (reference)
Ingredients:
3 large, mealy potatoes
2 oz (60 g) butter
a little salt
warm water
2 eggs
3 pints (6 cups) of fine, dried, sifted flour
1 teaspoon soda
1 teacupful of yeast
Method:
Boil then mash potatoes with butter, salt and a little warm water until it is very smooth with the consistency of a very thick cream
Well beat the eggs and mix them in, then stir to the whole flour
Mix these well together and add 1 pint (600ml) of lukewarm water with soda and yeast and leave it to rise all night.
Next morning, bake the muffins in rings on a girdle.
Submitted by Miss Marjorie Crouch, May-street, East Fremantle