• 1 c self-raising flour
• 1 cup instant polenta
• 1 tbsp sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• 2 eggs at room temperature
• 1 cup milk
• ¼ vegetable oil

Preheat the oven to 180C and grease and line a 20 cm square cake tin. Combine the flour, polenta, sugar, baking powder and salt in a large bowl.
Whisk the eggs, milk and oil. Stir into the dry ingredients until just combined, then pour into the prepared tin. Bake for 20 mins or until firm and golden. Cool slightly and then cut into slabs. Chopped coriander can also be added if you want an extra ‘herby zing’.

• 1 cup mashed potato
• 1 c sultanas
• ¾ c sugar
• ¼ c milk
• 2 c flour
• 2 tsp baking powder
• ¼ tsp salt

Cream the warm mashed potato thoroughly with the sugar. Add the sifted dry ingredients and mix to a smooth firm dough with the milk. Shape into two buns and cook in a moderate oven for 25 mins. Allow to cool and then ice with lemon icing and sprinkle with coconut.