Maggie's Lamingtons

Seasons: Summer, Spring, Autumn and Winter
Meals: Dessert
Yields: 12 lamingtons

Maggie Beer's Lamington recipe features her Raspberry and Pomegranate Jam as a special addition to the Australian classic.

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Step 1
Preheat a fan forced oven to 190C.

To make the sponge slabs, grease and line two 30cm x 20cm baking trays and set aside.

Place the butter and sugar into the bowl of an electric mixer and cream the mixture on a high speed until light and fluffy (approximately 5 minutes), then add the eggs, one at a time, and continue to whisk until each one is mixed in well.

Reduce the speed of the mixer to low and slowly add in the flour and vanilla. Once well combined, pour in the milk and continue to mix until you have batter like consistency.

Pour the mixture evenly between the 2 baking trays and place into the preheated oven to bake for 18 to 20 minutes, then remove and place onto a wire rack to cool.

Meanwhile, to make the chocolate coating, place the icing sugar, cocoa and butter into a large mixing bowl, then pour in the boiling water and stir until smooth. Set aside.
Step 2

To assemble the lamingtons, trim the sides of each of the sponge slabs, cutting approximately 1cm off each side, then carefully trim the top off (approximately 3mm).
Step 3

Evenly spread the jam over the top of one of the sponges and place the second sponge on top.
Step 4

Cut into 12 even portions.
Step 5

Place the coconut onto a tray and spread out.

Dip each piece, one at a time, into the chocolate coating mixture, ensuring that all sides are covered.
Step 6

Toss chocolate covered sponge in coconut.
Step 7

Place onto a platter and serve.
The sponge cut offs can be frozen and used for a trifle at a later date.