There are some great Australian Holidays where food plays a central role, whether it is lamb on the barbie, a pavlova or good excuse for a lamington.
Lamingtons are usually made with stale cake. This recipe uses fresh cake, so the trick is to freeze it then sauce the lamination when it is slightly frozen.
This recipe is one that was passed down from a family friend, and every one that tastes it loves it. Virtually mess free, no mixer required, just a bowl and spoon... now that's my favourite kind of baking...
I love custard and I love cake....here, I have combined them both for a double treat....eat it warm with a little vanilla ice cream for a triple treat!
Three Weet-Bix, sugar and coconut...the beginnings of a tasty treat coated in chocolate and sprinkled with coconut.
Any type of plain cake can be used for these lamingtons - sponge cake, pound cake or Madeira cake. Ideally, make the cake the day before for best results, but the important thing is that the cake is completely cooled before icing.