Lamingtons

Ingredients

• 125 gsalted butter, for sponge
• 250 ggolden caster sugar, for sponge
• 3egg, large; for sponge
• 250 gself-rising flour, for sponge
• 3 tbspmilk, for sponge
• 1/2 tspsalt, for sponge
• 250 mlheavy cream, for filling; lightly whipped with icing sugar
• 2 tbsppowdered sugar, for cream filling
• 200 graspberry jam, for filling; spread on half the sponge squares
• 350 gdesiccated coconut, for coating; divided between three shallow bowls
• 80 gunsalted butter, melted; for chocolate icing
• 250 mlmilk, for chocolate icing
• 50 gcocoa powder, for chocolate icing
• 400 gpowdered sugar, for chocolate icing

Method

1. 1

   Heat oven to 200°C / 180°C fan / Gas 6. Butter and line a 20 × 30cm rectangular tin.

2. 2

   Beat the salted butter and golden caster sugar until pale and fluffy. Add eggs one at a time. Beat in the flour, milk and salt until combined. Spoon into the tin and bake for 25 minutes until golden and firm. Cool completely.

3. 3

   Slice the sponge horizontally into two halves. Trim the edges to make neat corners, then cut the sponge into 18 squares. Lightly whip the cream with 2 tbsp icing sugar to soft peaks.

4. 4

   Spread a little jam on half the sponge squares, then pipe or spread cream over. Sandwich with a second square. Chill in the fridge.

5. 5

   Make the icing: whisk the melted unsalted butter and 250ml milk. Sift the cocoa and 400g icing sugar into a separate bowl. Gradually whisk the cocoa-sugar into the butter-milk until smooth. Blitz with a hand blender if lumpy.

6. 6

   Divide the desiccated coconut between three shallow bowls. Dip each lamington in the chocolate icing until completely coated, then roll in coconut. Set on a wire rack.

7. 7

   Chill for a minimum of 1 hour before serving.