Nutters – please be aware that this recipe contains nuts!

Back in the dim distant past when Kylie was in Neighbours and I saw it because it was on just before the evening news, the folks in the cafe always seemed to be scoffing Madge’s Lamingtons. I always wondered what on earth they were, never having heard of them before. Some sort of Australian delicacy I supposed. In fact, because of the strong Australian accents I thought it was something to do with lemons!

But I bought an old copy of Marguerite Patten’s Every Day Cook Book recently, I only had her All Colour Cookery book, my husband’s first present to me!! – and – jings, crivens and help ma Boab – there’s a recipe for Lamingtons in it, so I just had to try it out, they’re very tasty and here they are.

5 oz butter or marg.
7 oz sugar
3 eggs
10 oz self-raising flour
4 tablespoons milk

For the filling:
raspberry jam

To coat:
7 oz icing sugar
2 tablespoons cocoa powder
3 tablespoons boiling water

To decorate:
6 oz dessicated coconut

Cream the butter and sugar. Add the eggs gradually. Mix in the flour alternately with the milk. Spread the mixture into a greased 8-inch square cake tin and bake for 50 – 60 minutes at Gas mark 4/350-375 F.

Leave it to cool on a wire rack and then split it through the middle and spread the raspberry jam on the bottom layer. Sandwich the layers together, then cut the cake into 2 inch squares, you should be able to get 16 pieces.

Put the icing sugar and cocoa into a bowl and add the boiling water slowly. Mix to a smooth paste adding more water if it is too thick. To stop the icing from setting too quickly place the bowl over a pan of hot water.

One by one dip the squares into the icing letting any excess drip off before tossing them in the dessicated coconut. Allow to set before scoffing.

The recipe says you should put the squares on a fork or a skewer before dipping in the icing but I couldn’t get them to stay on so I ended up getting my fingers very messy! Finger sucking good though. (Be careful how you say that!)

For a richer flavour you might like to add a few drops of vanilla extract to the sponge mixture.

BTW it’s a very good cookery book.

4 thoughts on “Lamingtons

    • Karen,
      It is delicious. It’s weird that it isn’t better known, it should be a favourite with folks in the west of Scotland, no bakery will ever go bankrupt there, but they don’t sell it.
      The strange name probably hasn’t helped it though.

  1. I’ve always wondered about them! And Wikipedia somehow does not satisfy my curiosity in cases like this.
    I don’t care for dessicated coconut in my desserts (I don’t like the poky texture), but I can eat a bottle of raspberry jam in a sitting. Sans bread, if required.

    • Niranjana,

      I don’t like the way the coconut gets stuck in my teeth, but it tastes lovely so I’m putting up with it! You could just dip them in icing and leave them like that though. I love just about any jam, straight out of the jar, or on rice pudding, plain yoghurt or – shhh, don’t tell anyone porridge!

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