1. Put a small amount of condensed milk into a small bowl.
2. Add a handful of dessicted coconut, a few raisins and chopped nuts.
3. Mix together.
4. Form into small balls with the hands.
5. Coat with icing sugar and leave to set.
condensed milk
dessicated coconut
raisins
chopped nuts
icing sugar
2 cups flour
2 cups milk
3 eggs
1 tbsp sugar
� tsp salt
1. Beat the eggs with sugar & salt
2. Add one cup of milk & all the flour, mix well.
3. Pour in the rest of the milk, mix well.
4. Cook in a hot, greased frying pan.
5. Serve with butter or cream.
It is best to make the cake the day before you want to ice (and eat) the lamingtons, as fresh cake is too crumbly and hard to handle.
200g soft margarine
200g self raising flour
1 teaspoon baking powder
200g caster sugar
3 eggs
1 teaspoon vanilla essence
3 tablespoons milk
1. Soften 200g of margarine in a bowl with a wooden spoon.
2. Sift the flour and baking powder into the bowl and mix into the margarine with the wooden spoon.
3. Add the 200g sugar, eggs, vanilla essence and milk and beat it all together for 1 minute.
4. Line a lamington tin (a flat cake tin about 25x30cm with short sides) or two 20cm round tins with baking paper.
5. Spread the cake mix into the tin(s) and bake at 180C (350F) for about 35 mins.
6. Let the cake cool on a wire rack and store it wrapped or in a tin until you are ready to ice it.
1. Cut the cake into squares. (Traditionally, this recipe makes 24 lamingtons. Purists would sandwich two slices together with jam before dipping in the icing mixture. It's easier to make them much smaller - about 50 pieces.)
2. Sift the icing sugar and cocoa into a bowl. Add the warm water and mix until the icing is smooth (and runny).
3. Take a cube of cake. Dip it into the icing mix so that it is covered all over. (NB it should not soak in the icing mix or you will get very soggy lamingtons and run out of icing.) Let any excess icing mix drip off the cake before rolling in coconut.
4. Leave on a wire rack to dry. Finish the remaining cubes of cake in the same way.
250g icing sugar
2 tablespoons cocoa
1 cup warm water
100g desiccated coconut
Melt some chocolate, and dip small squares of sponge cake so they are coated with it. Sprinkle with dessicated coconut and leave to cool on a wire rack.
400g prepared shortcrust pastry
200g marzipan
milk
icing sugar
1. Roll pastry thinly & cut into strips approx 10 x 4 cm.
2. Coat hands with icing sugar
3. Roll marzipan into finger-thick strands
4. Wrap marzipan in pastry strips, sealing with milk
5. Form into letters, sealing any joins with milk
6. Bake on greaseproof paper for 10-15 minutes in the centre of the oven at 425F, 220C of GasMk7.
100g butter
25g cocoa powder
2 eggs
225g caster sugar
1 tsp vanilla essence
50g self raising flour
50-100g chopped walnuts
50g raisins
1. Preheat the oven to Gas mark 4 / 180C.
2. Grease a 20cm square cake tin and line the bottom with greased greaseproof paper.
3. Melt the butter in a saucepan over a low heat. Sitr in the cocoa until well mixed and put to one side.
4. Beat the eggs and sugar together, add the cocoa mixture and vanilla essence.
5. Sift the flour, add to the mixture and mix throroughly.
6. Stir in the nuts and raisings and turn into the tin.
7. Bake for 30-35 minutes.
8. Allow to cool in the tin for ten minutes then cut into 5cm squares, remove from the tin and stand on a wire rack to finish cooling.