Lam­ing­tons

Berenice Brown of East Lon­don shares her recipe for this easy-to-make Aus­tralian treat.

YOU Something Sweet - - CONTENTS -

24-28 squares Prepa­ra­tion time: 15 min­utes Bak­ing time: 30-35 min­utes Heat­ing time: 10 min­utes

VANILLA SPONGE

500 ml (2 c) cas­tor su­gar 4 large eggs

250 ml (1 c) cook­ing oil 5 ml (1 t) vanilla essence 750 ml (3 c) flour, sifted 15 ml (1 T) bak­ing pow­der 250 ml (1 c) milk

CHOCO­LATE COAT­ING

250 ml (1 c) boil­ing wa­ter 60 ml (¼ c) su­gar

60 ml (¼ c) co­coa pow­der 15 ml (1 T) but­ter

TO FIN­ISH

des­ic­cated co­conut for coat­ing

Pre­heat the oven to 180 °C. Grease a

30 x 20 cm bak­ing tin.

1 Vanilla sponge Whisk the cas­tor su­gar and eggs in a bowl un­til light and fluffy.

Add the oil and vanilla essence and mix well. 2 Sift the flour and bak­ing pow­der to­gether. Mix into the egg mix­ture, al­ter­nat­ing with the milk. Pour into the bak­ing tin.

3 Bake for 30-35 min­utes. Al­low the cake to cool com­pletely.

4 Choco­late coat­ing In a saucepan, slowly heat the wa­ter, su­gar, co­coa pow­der and but­ter, stir­ring oc­ca­sion­ally, un­til the su­gar has dis­solved and the mix­ture starts to boil. Al­low to cool.

5 To fin­ish Cut the cake into 4 cm squares. Dip the squares in the choco­late on each side then roll in co­conut to coat.

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