LAMINGTONS HAVE BECOME SUCH A FAMOUS CULINARY ICON IN AUSTRALIA THAT WE NOW CELEBRATE NATIONAL LAMINGTON DAY ON 21 JULY EACH YEAR.
Governor of Queensland from 1896 to 1901, Lord Lamington receives credit for creating the lamington, but it is home cooks like Carol McClure, of Amber by Living Gems, who have kept the tradition alive to this day.
“Lamingtons are something I have been making since I was a young child and I use a recipe which has been handed down through our family. It’s a very old recipe book called the Edmonds Cooking Book from New Zealand,” said Carol.
When Carol’s two sons were young, she would cook the special treats for the annual lamington drives at school and when fundraising for the scouting movement, in which the family was involved.
“They are great for when we have visitors and I’ve also been cooking them for my husband John since we were married 54 years ago. He just loves them,” said the grandmother of two.
Carol said lamingtons aren’t difficult to make but they are messy.
“It doesn’t take long, and if you put the sponge in the fridge to cool first, when you add the chocolate and coconut, it will set quicker. If it is too warm, the sponge will soak up the chocolate and you have to use a lot more icing.”
LAMINGTON RECIPE
Three-minute sponge (makes 16-24)
Method
- Combine flour, sugar, eggs, butter and milk. Stir in 2 tsp of baking powder.
- Place in a flat lamington tin and bake at 200C for 15-20 minutes.
- Place in fridge to cool, then cut into small squares. If desired, you can cut and add jam or cream in the middle before dipping.
Chocolate icing
Method
- Melt butter and cocoa in boiling water. Mix in sifted icing sugar, add vanilla essence and beat well.
- Place about 500g of desiccated coconut (for coating) in a bowl.
- Dip cake squares in the chocolate icing mix then, using tongs, roll each one in the coconut to cover all surfaces.
- Place it in a container and store in the fridge.
