Lamingtons

Dessert · Australian classic.

Ingredients

• 125g Salted Butter
• 250g Golden Caster Sugar
• 3 Large Egg
• 250g Self-raising Flour
• 3 tablespoons Milk
• 1/2 teaspoon Salt
• 250ml Double Cream
• 2 tblsp Icing Sugar
• 200g Raspberry Jam
• 350g Desiccated Coconut
• 80g Unsalted Butter
• 250ml Milk
• 50g Cocoa Powder
• 400g Icing Sugar

Method

1. Heat the pan — Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm rectangle tin.
2. Mix together — Beat the butter and sugar in a free-standing mixer until pale and fluffy.
3. Add ingredients — Add the eggs one at a time and beat well. Beat through the flour, milk and salt until fully combined, then spoon into the tin.
4. Bake — Bake in the oven for 25 mins or until golden and firm to the touch.
5. Continue cooking — Set aside to cool completely. Slice the sponge horizontally to create two halves.
6. Continue cooking — Trim the edges to make perfect corners. Cut the sponge into 18 squares.
7. Continue cooking — Lightly whip the cream with the icing sugar until it reaches soft peaks.
8. Continue cooking — Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream.
9. Chill — Sandwich each one with a second square of sponge then set aside in the fridge to chill.
10. Whisk — To make the icing, whisk together the melted butter and milk in a bowl.
11. Continue cooking — Sieve the cocoa powder and icing sugar together in a seperate bowl.
12. Mix together — Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps.

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