Lord Lamington was the Governor of Queensland in early 1900. I have no idea if he was a good governor or not, but I do know that when their chef resourcefully used up an old sponge cake one day when guests came for tea they created something pretty spectacular.
I'm never one to stick to a recipe or eat things in the traditional manor so I thought I'd have a crack a messing around with an Australia Day stalwart.
You know what's better than a jam filled lamington? A jam filled ice cream lamington.
I admit that making these is a little fiddly, especially in the summer heat, but they are so incredibly delicious that you'll thank me at the end.
- 2 litres of good quality ice cream
- 1 jar of 100% fruit raspberry jam (I used St Dalfour as it's my favorite)
- 400 grams of dark chocolate
- 1/3 cup coconut oil
- 1 ½ cups shredded coconut
- 1 ½ cups desiccated coconut
1. Remove ice cream from freezer to soften a little.
2. Line a 25cm x 25cm square tray, or equivalent, with baking paper.
3. Spread half of the ice cream evenly over the tray, and top with the jar of raspberry jam.
4. Return to the freezer to harden for a couple of hours, including the remaining ice cream.
5. Repeat process with final litre of ice cream and return to freezer for a few hours.
6. Remove from freezer and cut into 16 equal slices, return to freezer.
7. In a double boil saucepan (a bowl over a saucepan with water) melt the chocolate with the coconut oil.
8. Remove from heat and allow to cool completely.
9. Mix coconut in a shallow bowl to combine coconuts.
10. Working in batches, dip a slice in the chocolate mix and using two forks allow excess to drop off, and dip into coconut, covering completely. Returning them to the freezer as you go.
11. Continue with remaining slices and leave in the freezer for an hour or so, removing just before serving.