Lamingtons — Australia's beloved squares of soft sponge filled with jam and cream, dipped in chocolate icing and rolled in coconut. A nostalgic teatime treat.
- 125g Salted Butter
- 250g Golden Caster Sugar
- 3 Large Egg
- 250g Self-Raising Flour
- 1/2 teaspoon Salt
- 250ml Double Cream
- 200g Raspberry Jam
- 350g Desiccated Coconut
- 80g Unsalted Butter
- 250ml Milk
- 50g Cocoa Powder
- 400g Icing Sugar
Video
Preparation
- Heat the oven to 200C/180C fan/gas 6 and butter and line a 20 x 30cm rectangle tin.
- Beat the butter and sugar in a free-standing mixer until pale and fluffy, then add the eggs one at a time, beating well. Beat in the flour, milk and salt until fully combined, spoon into the tin, and bake for 25 minutes until golden and firm. Cool completely.
- Slice the sponge horizontally into two halves, trim the edges, and cut into 18 squares. Lightly whip the cream with the icing sugar to soft peaks. Spread a little jam on half the squares, pipe or spread over some cream, then sandwich with a second square and chill.
- For the icing, whisk together the melted butter and milk. Sieve the cocoa and icing sugar together in a separate bowl, then gradually add to the butter and milk, whisking continuously until smooth (whizz with a hand blender if it gets lumpy).
- Divide the coconut between three shallow bowls.
- Dip each lamington in the icing until completely covered, roll in the coconut, and set on a wire rack. Repeat, then chill for a minimum of 1 hour.
