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.