Ingredients
1lb/500g floury potatoes, cooked and mashed (or use left over mashed potato's)
1 oz /30g butter, melted plus a little extra for greasing
1/2tsp salt
1 medium egg
4 oz/115g plain flour / all purpose flour, plus a little extra for rolling out
1tsp baking powder
Preperation
- Preheat the oven to 400°F/205°C/Gas 6
- Place the mashed potato in a large baking bowl and add all the other ingredients. Mix the ingredients together to create a light, but sticky dough.
- Heavily flour your work surface of board, if you don't use enough flour the dough will stick to the board.
- Roll out the dough to approximately ½ inch/1 cm thickness.
- Cut the dough into saucer-sized rounds. Score each round with a cross to mark 4 equal wedges. You can also make individual cakes by cutting with a round biscuit or scone cutter, the size you wish them to be.
- Grease a baking sheet with lots of butter. Carefully lay the rounds onto the sheet (they will be quite soft so you will need to handle carefully, a spatula helps here).
- Bake the rounds in the centre of the oven for 15 minutes or until golden brown and risen. Once cooked lay onto a cooling rack and allow to cool slightly. These delicious rounds need to be eaten while they are freshly cooked and warm.
If you don't want to bake the fadge in the oven, or if you have a griddle, then the fadge can also be cooked on the stove top on a griddle or heavy based frying pan. Cook each side of the fadge for 5 minutes until golden and risen and use as mentioned above.
If you can't eat the fadge immediately or you have made too many. Wrap the leftovers in aluminum foil and keep in the fridge. Warm in a hot pan or a warm oven before serving.
http://britishfood.about.com/od/eorecipes/r/Fadge-Irish-Potato-Bread-Recipe.htm
Now should it be in, Baking, Bread Making and Cakes or Vegetables and Mushrooms, it is a potato recipe? Or maybe Ethnic and Regional, as it is an Irish recipe?
See also Tattie Cakes (tattie scones)
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