Lamingtons
This Lamingtons recipe is built around salted butter, and it comes together in about under an hour from start to finish. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Hard
Ingredients
- 125 g Salted Butter
- 250 g Golden Caster Sugar
- 3 large Egg
- 250 g Self-raising Flour
- 3 tbsp Milk
- ½ tsp Salt
- 250 ml Double Cream
- 2 Tblsp Icing Sugar
- 200 g Raspberry jam
- 350 g Desiccated Coconut
- 80 g Unsalted Butter
- 250 ml Milk
- 50 g Cocoa Powder
- 400 g Icing Sugar
Method
- Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm rectangle tin.
- Beat the butter and sugar in a free-standing mixer until pale and fluffy. 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. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely.
- Slice the sponge horizontally to create two halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.
- To make the icing, whisk together the melted butter and milk in a bowl. Sieve the cocoa powder and icing sugar together in a seperate bowl. Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a hand blender until smooth.
- Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you’re dipping).
- Dip each lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr.
Tips for the best Lamingtons
- Read the whole method before you start and measure out the 14 ingredients first — it keeps the pace relaxed once the heat is on.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Fusion twist: keep the method but swap the spices for your own favourites — the Australian base takes well to it.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for salted butter?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Lamingtons ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Lamingtons recipe hard to make?
It is rated hard: 14 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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