Description: Fadge is a traditional Northern Irish potato bread, often sweetened with apples in the autumn months. It’s a comforting, rustic griddle bread that’s soft, slightly tart from the apples, and typically served warm with butter or even a drizzle of honey.

Prep Time: 20 minutes
Cook Time: 10–12 minutes
Servings: Makes about 8 wedges

Ingredients:

• 2 medium floury potatoes (about 1 cup mashed)
• 1 cup plain (all-purpose) flour, plus extra for dusting
• 2 tbsp butter (plus more for frying)
• 1 tbsp sugar (optional, for a sweeter version)
• 1 pinch salt
• 1 small tart apple (e.g., Bramley or Granny Smith), peeled and finely diced
• A dash of milk (if needed, to bring the dough together)

Instructions:

1.Boil & Mash Potatoes:
Peel and boil potatoes in salted water until soft. Drain well and mash with the butter until smooth. Let cool slightly.

2.Make Dough:
In a mixing bowl, combine the mashed potatoes, flour, sugar (if using), and salt. Stir in the finely diced apple. Mix gently to form a soft dough — add a splash of milk only if it’s too dry.

3.Shape the Fadge:
Turn dough onto a floured surface. Roll out into a circle about ½ inch thick. Cut into 8 triangles (like a pizza).

4.Cook:
Heat a little butter on a non-stick griddle or skillet over medium heat. Cook the fadge pieces for about 5–6 minutes per side, until golden brown and cooked through.

5.Serve:
Best served warm with butter, jam, or even a sharp cheddar. It’s lovely at breakfast or with afternoon tea.