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An Irish potato bread, made with a mixture of mashed and grated potatoes, baked into 'cakes'. Traditionally eaten on the eve of All Saints' Day, particularly in the northern counties. When cooked, they are split, and served with butter. It's sometimes known as 'Dippity'.
For 4 cakes:
- 450g/1 lb raw potatoes, peeled, the grated into a clean cloth
- 450g/1 lb plain white flour, sieved
- salt and freshly-ground pepper
- 450g/1 lb cooked mashed potatoes (without an added milk or butter)
- 110g/4 oz butter or bacon fat
1. Squeeze the water out of the grated potatoes, with the cloth.
2. Put the grated potatoes into another basin, and spread the mashed potato over the top
3. Leave in a cool place for one hour, then drain off any liquid from the bottom of the bowl
4. Mix well, and add the flour and salt and pepper. Finally add the butter or fat.
5. Mix again, the knead and roll out on a floured board and shape into round flat cakes.
6. Make a cut cross on the top, so that when they are cooked they will divide into farls.
7. Cook on a greased baking sheet in a moderate oven - 150°C/300°F/Gas 3 – for about 40 minutes.
Serve warm, divided into farls, then split in two – with butter. See Boxty pancakes