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Lamington Pops

Lamington Pops with dipping sauce

These make a great small canape dessert or snack. This recipe uses Australian Cup sizes
Course Dessert
Servings 24

Ingredients
  

  • 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

Chocolate Icing

  • 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

Raspberry Dipping Sauce

  • 200 gm Raspberries frozen (1 cup)
  • 100 gm caster sugar 1/2 cup
  • 40 ml water 2 tablespoons

Instructions
 

  • Use a square 26 x 19 cm or 10 x 7 inch tin. Line with baking paper.
  • Set the oven to 170 C or 340 F
  • Beat the butter and sugar until light in colour and fluffy.
  • Add the eggs one at a time, beat well.
  • Sift the flour and baking powder. Add 1/2 the flour mixture along with 1/2 the milk, mix well and add the remaining flour and milk. Spread into cake tin
  • Bake for approximately 40 minutes or until a skewer inserted in the cake comes out clean.
  • Cool the cake completely ( cool and refrigerate till cold) and cut into small even sized pieces

Icing

  • Mix the sifted icing sugar with the cocoa. Break the butter into tiny pieces and drop on top of the sugar mixture. Pour over the boiling water and whisk until combined.
  • Cool . Set up a bowl with the icing, a flat tray or plate with the coconut and a container tor platter to put them on. Dip the pieces of cake quickly into the chocolate icing, so that they dont absorb too much icing and become soggy, and then roll in toasted coconut

Sauce

  • Put the sugar water and raspberries into a saucepan on low heat.
  • Heat the mixture stirring occasionally until the sugar has dissolved and the raspberries are heated through and defrosted. ( taste for sweetness, it does need to be a little tart)
  • Puree the sauce in a food processor or blender to make a smooth sauce

To make the cake pops

  • Refrigerate the Lamingtons for 2-3 hours or till firm.
  • You will need approx 24 thick bamboo food picks available from party shops.
  • Melt 100 gm of dark chocolate .
  • Dip the food pick into the chocolate and slide into the Lamington, so that the Lamington has it's longest side on the stick and holds on well. If yours are square then any side will do!. . Continue with all of the Lamingtons and refrigerate till firm.
  • The Lamingtons will keep fresh and ready to go for a couple of days in a sealed container in the fridge. Serve room temperature.
  • After 2-3 days they will not taste as great as in the first day they are made.
  • Go ahead and eat these Lamingtons without sticks too!