Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients
- - Salted Butter : 125g
- - Golden Caster Sugar : 250g
- - Egg : 3 Large
- - Self-raising Flour : 250g
- - Milk : 3 tablespoons
- - Salt : 1/2 teaspoon
- - Double Cream : 250ml
- - Icing Sugar : 2 tblsp
- - Raspberry Jam : 200g
- - Desiccated Coconut : 350g
- - Unsalted Butter : 80g
- - Milk : 250ml
- - Cocoa Powder : 50g
- - Icing Sugar : 400g
Instructions
1 - step 1
Heat the oven to 200C/180C fan/gas 6.
2 - Butter and line a 20 x 30cm rectangle tin.
3 - step 2
Beat the butter and sugar in a free-standing mixer until pale and fluffy.
4 - Add the eggs one at a time and beat well.
5 - Beat through the flour, milk and salt until fully combined, then spoon into the tin.
6 - Bake in the oven for 25 mins or until golden and firm to the touch.
7 - Set aside to cool completely.
8 - step 3
Slice the sponge horizontally to create two halves.
9 - Trim the edges to make perfect corners.
10 - Cut the sponge into 18 squares.
11 - Lightly whip the cream with the icing sugar until it reaches soft peaks.
12 - Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream.
13 - Sandwich each one with a second square of sponge then set aside in the fridge to chill.
14 - step 4
To make the icing, whisk together the melted butter and milk in a bowl.
15 - Sieve the cocoa powder and icing sugar together in a seperate bowl.
16 - Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps.
17 - If it gets lumpy, whizz with a hand blender until smooth.
18 - step 5
Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you’re dipping).
19 - step 6
Dip each lamington in the icing until completely covered.
20 - Roll in the coconut and set on a wire rack.
21 - Repeat with the remaining sponges.
22 - Chill for a minimum of 1 hr.
