Lamington Pops & Raspberry Dipping sauce
There are a few stories about the origins of the Lamington. In Australia we believe that we “invented” the humble Lamington, but there is no record of us ever being the first country in the world to bake them. It is a classically good combination. Cake, usually a plain sponge or buttercake, chocolate and coconut.
Many countries around the world have their own version of our Lamington. One of the cutest versions is in South Africa where their name translated means, little Porcupines. Sweet.
One thing is for sure, we love them here and even have our own Lamington Day on July 21st each year. ( Beat that all you other countries). Lamingtons are so much a part of our lives that most of us have grown up eating them at school canteens, fetes, cake shops and now….sadly, even from the supermarket. ( Please go and get a nice one…..)
As a kid Dad would sometimes bring home a bag of Lamingtons from Healy’s bakery in our town. This was usually after he had had his 20th call to go and fix their TV (he was a whizz at fixing them). The poor things were so grateful they showered him with Lamington love. Mum coveted the cream filled ones, but I just liked the plain ones. They also made a pink version, but that was never my favourite, it was too sweet. They were a staple of the school for some, but we weren’t allowed canteen food so sometimes we’d pool our money to buy one of the monster sized ones and spend recess shuffling it between mouths. These industrially made blocks of dry cake never had the right ratio of chocolate and coconut to cake, but that didn’t stop us.
I have re-hashed these little Lamingtons from the archives, from a time when only my sisters were reading My Kitchen Stories. If you have seen them before then you truly must be coming up to a My Kitchen Stories appreciation award. ( Let me know) This has got to be the perfect way to eat a Lamington. The ratio of chocolate and coconut to cake is almost equal..mmm nice. The raspberry dipping sauce just makes them even more irresistible
The better the chocolate coating the better the Lamington too. I adore my coconut toasted. What about you?
The best thing about these is you can make them a day or two ahead and keep them in the fridge till you need them, although strictly speaking fresh is best with a Lamo. If you don’t have sticks just put them all on one plate and serve with Raspberry Dipping Sauce
- 150 gm butter softened unsalted
- 150 gm caster sugar fine
- 2 whole large eggs 70 gm
- 200 gm plain flour 1 1/4 cups
- 3 teaspoons baking powder
- 180 ml milk
- 250 gm pure icing sugar 2 cups
- 50 gm cocoa dark dutch
- 50 gm butter unsalted
- 250 ml water boiling (1 cup )
- 2 cup desiccated coconut toasted and add 1/4 of long thread coconut for texture
- 200 gm Raspberries frozen (1 cup)
- 100 gm caster sugar 1/2 cup
- 40 ml water 2 tablespoons
Check out these Mango Lamingtons too.