It’s no secret lamingtons are one of my favourite things in the world.
I can still remember being 5-years-old standing outside Butlers Bakery in Northbridge, armed with 50 cents and mums words of encouragement to go inside and ask Pam “Can I have a lamington please”.
A real lamington… freshly baked, the chocolate glaze still a little warm seeping through the white paper bag, and the best part – the layer of jam.
Now, more than 25-years later nothing much has changed. Pam still works at the bakery in Northbridge and I’m still standing outside one, but this time in Bondi Junction armed with $3.50 eyeing off the giant lamingtons in the glass cabinet.
It’s my guilty grocery shopping treat that I pick at with sticky chocolate fingers perusing the aisles for something much healthier! The desicated coconut found in my clothes hours later is evidence I’m not even aware I’ve devoured it and left half of it down my front.
I do love lamingtons, but aside from eating one earlier today on Bondi beach (it would’ve been un-Australian of me not to), I thought I’d share my favourite lamington recipe – Karen Martini‘s Double happiness lamington muffins. I love them because they’re so easy to make (all in the food processor), moister and more coconutty than regular lamingtons and they’re piped full of jam.
Happy Australia Day.
Double happiness lamington muffins
Serves: 18 ; Prep time: 10 minutes; Cook time: 20 minutes
250g melted butter
300g caster sugar
4 eggs, lightly beaten
1 1/2 cups desiccated coconut
275g self raising flour
1 1/2 tsp baking powder
5 Tbsp raspberry jam
2 cups shredded coconut
100g pure icing sugar
250g coco powder
1 Tbsp boiling water
2 Tbsp milk
20g unsalted butter, melted
– Preheat oven to 170’C. Line two muffin tins with paper cases.
– Put all muffin mixture ingredients in a food processor and process until smooth.
– Spoon mixture evenly into prepared holes until two-thirds full.
– Bake for 15-18 minutes or until muffins are cooked when tested with a skewer. They will be slightly springy to touch. Stand for 5 minutes, then turn out onto a wire rack.
– While muffins are still warm, pipe raspberry jam into the centre of each, through the top, using a piping bag fitted with a piping nozzle. Allow to cool.
– To make lamington glaze, sift icing sugar and cocoa into a medium mixing bowl. Add water, milk and butter, and stir until well combined. Dip muffin tops in glaze and then immediately in shredded coconut. Set aside on a wire rack to set.