Lamingtons
HB-1321 · Hand-built original · Australian
AustralianDessertVegetarian
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 4½ oz salted butter, softened
- 8¾ oz golden caster sugar
- 3 large eggs
- 8¾ oz self-raising flour
- 3 tbsp milk
- 1/2 tsp salt
- 1 cup double cream
- 2 tbsp icing sugar, for the cream
- 7 oz raspberry jam
- 12¼ oz desiccated coconut
- 2¾ oz unsalted butter, for the icing
- 1 cup milk, for the icing
- 1¾ oz cocoa powder
- 14 oz icing sugar, for the icing
Method
- Heat the oven to 350°F. Line a 8 x 12 in traybake tin with baking paper.
- Beat the salted butter and golden caster sugar together until pale and fluffy. Beat in the eggs one at a time, then fold in the flour and salt, loosening with the milk to a soft batter.
- Spread in the tin and bake for 25-30 minutes until risen and golden. Cool completely, then cut into 12 squares. For the firmest crumb, chill the squares for 1 hour.
- Whisk the icing sugar and cocoa together. Melt the unsalted butter in the milk, pour over the dry ingredients, and whisk to a thin icing.
- Cut each sponge square in half horizontally and sandwich with a little jam, or leave whole. Dip each square in the icing, let the excess drip off, then roll in coconut to coat all sides.
- Leave the lamingtons to set for at least 30 minutes. Whip the double cream with the 2 tbsp icing sugar and serve alongside, or split and fill the lamingtons with the cream.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).