Lammingtons with a twist! Why stick to the traditional when you can give these five Lammington recipes a try!

Vanilla Custard Lamingtons

Method

1. Lightly grease two x 8-hole mini loaf pans (2/3-cup capacity). Line bases and long sides of each hole with baking paper. 

2. To make custard, whisk yolks, sugar and custard powder in a medium saucepan until smooth. Whisk in milk. Whisk constantly over a medium heat, until boiling and thickened. Transfer to a heatproof bowl. Cover surface with plastic wrap. Refrigerate until cold. 

3. Beat eggs in a large bowl of an electric mixer for about 7 minutes, or until thick and pale. With motor operating, gradually beat in sugar, 1 tablespoon at a time, until dissolved.

4. Sift flours twice onto a sheet of baking paper. Sift again over egg mixture. Add 2 tablespoons of boiling water. Gently fold with a whisk until just combined. Pour evenly into prepared pan holes (1/3 cup in each).  

5. Cook in a moderate oven (180C) for about 20 minutes, or until golden and sponge springs back when lightly touched. Remove from oven. Stand in pans for 5 minutes. Turn out onto a wire rack to cool.  

6. To make icing, sift sugar and cocoa into a large, heatproof bowl. Add butter and milk. Sit bowl over a pan of simmering water. Whisk until butter is melted and mixture is smooth. Remove. Stand for 15 minutes. 

7. One at a time, dip sponges into icing, allowing excess to drip away. Roll in combined coconuts. Place on a wire rack to set.  

8. To serve, beat custard in a bowl with a hand-held electric mixer until smooth. Cut lamingtons horizontally in half. Sandwich together with custard and whipped cream. 

    

   TIP! Custard can be made up to one day ahead. Keep refrigerated. Filled lamingtons are best served on day of being made, but can be kept in the fridge for up to one day. 

Lamington Balls

Ingredients

450 g packet plain madeira cake loaf

1 ½ cups desiccated coconut

⅓ cup sweetened condensed milk

22 frozen raspberries

Icing

1 ½ cups icing sugar mixture

¼ cup cocoa powder

¼ cup boiling water

Method

1. Process cake and ¼ cup of the coconut in a food processor until fine crumbs form. Transfer to a large bowl. Stir in milk until combined.
2. Roll 1 tblsp of cake mixture into a ball. Using your thumb, make an indent into the ball. Place a raspberry in it. Pinch cake mixture together to enclose. Roll to reshape. Place on a tray lined with baking paper. Repeat with remaining cake mixture and raspberries to make 22 balls in total. Refrigerate for 15 minutes
3. Meanwhile, make icing. Combine sugar and sifted cocoa in a medium bowl. Add water. Whisk until smooth. Cool slightly.
4. One a time, dip balls into icing, then roll in remaining coconut to coat. Transfer to tray. Stand for 15 minutes before serving

Pink Lamingtons

Ingredients

Main

4 eggs

¾ cup caster sugar

¾ cup self-raising flour

⅓ cup cornflour

10 g butter, melted

2 cups desiccated coconut

¼ cup strawberry jam

1 cup whipped cream

Lamington Icing

6 cups icing mixture

40 g melted butter

4- 6 drops 
of pink food colouring

⅔ cup boiling water

Method

1. Preheat oven to 180°C (160°C fan forced). Grease and line a 20cm square cake pan. Place eggs and caster sugar in a bowl and beat until thick and pale.
2. Sift the flours together and gently fold through 
the egg mixture, beating between each addition. 
Mix together ⅓ cup boiling water and melted butter. Pour down the side of the bowl and fold through until just combined.
3. Pour the mixture into prepared pan and cook 
for 40 min or until cooked. Allow to cool. Cut cake 
into 5cm x 5cm squares.
4. Place coconut in a large bowl. Use a fork to dip 
the cake squares in the Lamington Icing and toss in coconut to coat. Transfer to a cooling rack to dry. Before serving, slice lamingtons in half, spread with a little jam and a dollop of cream and sandwich together.
5. To make the icing, place 
6 cups icing mixture, 40g melted butter, 4-6 drops 
of pink food colouring and ⅔ cup boiling water in a bowl, mix together, add a little more water if needed.

Chocolate Lamingtons

Ingredients

6 eggs

¾ cup caster sugar

2 tbsp cocoa powder

1 ¼ cup plain flour

70 g butter, melted

2 cups desiccated coconut

Chocolate icing

3 cups icing sugar

¾ cup cocoa powder

75 g butter, melted

½ cup boiling water

Method

1. Preheat your oven to 180°C and line a 20cm x 20cm square cake tin with baking paper.
2. Place the eggs and caster sugar into the bowl of an electric mixer and beat for 8-10 minutes until the mixture is thick and creamy and has approximately tripled in volume
3. Meanwhile, sift the cocoa and plain flour into a separate bowl.
4. Sift the flour mixture into the egg mixture and gently fold through with a spoon. Add the melted butter and fold through until just combined.
5. Pour the mixture into your prepared tin and place into the pre-heated oven. Bake for 30 minutes or until skewer inserted in the centre of the cake comes out clean. Allow the chocolate sponge to completely cool before continuing to the next step.
6. Place the desiccated coconut into a large bowl and set aside.
7. To make the icing, sift the icing sugar and cocoa in a separate bowl.
8. Add the melted butter and boiling water, and whisk to combine.
9. Cut the cooled chocolate sponge into nine squares and coat it in the chocolate icing before tossing in the desiccated coconut. Place the chocolate lamingtons onto a wire rack to set. Repeat until all lamingtons are coated.

Jelly Lamingtons

Ingredients

85 g packet strawberry-flavoured jelly crystals

3 cups coconut chips

300 ml tub thickened cream, whipped

Sponge Cake

6 eggs, at room temperature

1 cup caster sugar

1 cup self-raising flour

½ cup plain flour

2 tbsp boiling water

Method

1. Grease a deep 22cm square cake pan. Line base and sides with baking paper, extending paper 5cm over edges of pan.
2. To make sponge cake, beat 
eggs in small bowl of an electric mixer until mixture reaches top of bowl. Transfer to large bowl of an electric mixer. Beat for about 7 minutes, or until thick. Gradually add sugar, 1 tblsp at a time, beating until combined. Sift flours twice onto a sheet of baking paper. Sift again over egg mixture. Add water. Using a balloon whisk, gently fold to combine. Pour into prepared pan.
3. Cook in a moderate oven (180C) for 35 minutes, or until cooked. Stand for 5 minutes. Turn out onto a wire rack lined with baking paper to cool. Cut into 16 equal squares.
4. Prepare jelly crystals according to packet directions. Place in a large bowl. Refrigerate, whisking occasionally, until jelly starts to set and is the consistency 
of an egg white.
5. Working with one square 
of cake at a time, dip into 
jelly then roll in coconut to coat. Place on a tray lined with baking paper. Refrigerate until jelly is set.
6. To serve, cut squares in 
half and sandwich with whipped cream.