Lamingtons
A delicious antipodean dessert! Soft vanilla sponge, dipped in chocolate sauce, rolled in desiccated coconut and filled with buttercream and jam
Serves 16
Ingredients:
Vanilla Sponge
200g unsalted butter (room temp)
225g caster sugar
3 large eggs (room temp)
180g plain flour
2 tsp baking powder
30g cornflour
2 tsp vanilla essence
120ml whole milk (room temp)
Chocolate Icing:
40g unsalted butter (melted)
120 ml whole milk (room temp)
25 g cocoa powder
200g icing sugar
100g desiccated coconut
Buttercream and Filling:
140g unsalted butter (softened)
250g icing sugar
1 tbsp whole milk
50g raspberry jam
glace or cocktail cheriies
Method:
Make sure your ingredients (butter, eggs and milk) are at room temperature and pre-heat the oven to 175 C (fan).
Cream the butter and sugar together until pale and fluffy, and add the eggs one at a time until combined.
Sift in the flour, baking powder, and cornflour, then add the vanilla and milk, mixing until fully incorporated.
Transfer the batter to a greased and lined 8x8 inch tin, and bake for around half an hour (or until a knife comes out clean).
Leave to cool fully, then slice evenly into 16 squares.
For the chocolate sauce, mix the melted butter and milk together, then add in the cocoa powder, and icing sugar, whisking until smooth.
Dip the sponge squares in the sauce one at a time, making sure they are completely covered, then use a fork to lift them out of the bowl, leaving the excess to drip off.
Roll the chocolate covered squares in the coconut until coated, and then leave on a cooling rack to set.
For the buttercream, beat the butter and icing sugar together until smooth, adding the milk to loosen if necessary.
Once set, slice in half and fill with the buttercream and jam.
Top with another dollop of buttercream and a cherry!
Enjoy!
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