Lamingtons

Name: Lamingtons
Prep time: 1 h 25 min
Cook time: 25 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 4 oz salted butter; 9 oz golden superfine sugar; 3 eggs; 9 oz self-rising flour; 3 tbsp milk; ½ tsp salt; 1 cup + 1 tbsp heavy cream; 2 tbsp powdered sugar; 7 oz raspberry jam; 12 oz desiccated coconut; 2 ¾ oz unsalted butter; 1 cup + 1 tbsp milk; 1 ¾ oz cocoa powder; 14 oz powdered sugar

An Australian dessert. Ready in about 1 hour 50 minutes. Difficulty: medium.

1 hr 25 minPrep (about)
25 minCook (about)
1 hr 50 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

4 oz salted butter
9 oz golden superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
3 eggs
9 oz self-rising flour Shopping tip: Self-rising flour (UK: self-raising).
3 tbsp milk
1 cup + 1 tbsp heavy cream Shopping tip: Heavy cream or heavy whipping cream (UK: double cream).
2 tbsp powdered sugar Shopping tip: Powdered sugar (UK: icing sugar).
7 oz raspberry jam
12 oz desiccated coconut Shopping tip: Unsweetened shredded coconut (UK: desiccated).
2 ¾ oz unsalted butter
1 cup + 1 tbsp milk
1 ¾ oz cocoa powder
14 oz powdered sugar Shopping tip: Powdered sugar (UK: icing sugar).

Spices & seasonings (1): salt

½ tsp salt

How to make it

Steps in our own plain words.

Turn the oven on to 400°F (350°F for a fan oven).
Butter plus line a 20 x 12 inches rectangle tin.
Beat your butter plus sugar in a free-standing mixer till pale and fluffy.
Add the eggs one at a time.
Beat well.
Beat salt, milk and through the flour until fully mixed.
Spoon into the tin.
Bake in the oven for 25 mins until golden and firm to the touch.
Set aside to cool completely.
Slice your sponge horizontally to create two halves.
Trim the edges to make perfect corners.
Cut the sponge into 18 squares.
Lightly whip your cream with the icing sugar till it reaches soft peaks.
Spread a little of your jam on half of your sponge squares then pipe or spread over little of the cream.
Sandwich every one using a second square of sponge then put it to one side in the fridge to chill.
To make the icing.
Whisk your melted butter and milk in a bowl.
Sieve your cocoa powder plus icing sugar together in a seperate bowl.
Gradually add your cocoa plus sugar to the butter and milk mix, whisking to ensure there are no lumps.
If it gets lumpy, whizz using a hand blender until smooth.
Split it between three shallow bowls.
Dip every lamington in the icing until completely covered.
Roll in the coconut.
Set on a wire rack.
Repeat with the remaining sponges.
Chill for a minimum of 1 hr.