A Menu for Hope – Second Dessert, Lamingtons

A Menu For Hope

A Menu for Hope is a collaborative menu by food and wine bloggers. Our goal is to raise money for UNICEF for those areas tragically affected by the recent tsunami. Now before you run off to enjoy the virtual treats, two requests.

  • be sure to look through the menu above. Clicking any of the 12 courses and wine selections will take you the blog responsible (there may be small delay in posting). And,
  • when you’re done, consider that the needs in the affected areas are still very real. Give your support by donating via the UNICEF button. Large or small, it all helps. Think of it as the bottle of wine you didn’t have to bring.

Bests to you all and cheers especially to Pim for her inspiration and work. Now for my part in this, lamingtons…

lamington

Lamingtons are blocks of day-old sponge cake, dipped in chocolate sauce and coated with desiccated coconut. Named, allegedly, after the fleckled shoulders of Baron Lamington, Governor of Queensland (1896-1901). Their roots are the resourceful salvaged failure of a sponge cake and reluctance to waste. They are uniquely Australian and our version of the fundraising brownies. So apologies, not a dish from the most affected countries but in these times we must ask the question, who is my neighbour?

(makes 12)

The Cake

[Note] The cake is made a day in advance and put in the fridge. A fresh cake will crumble when cut.

– 3 free-range eggs

– 3/4 cup caster sugar

– 2 cups of self-raising flour – sifted and sifted

– 1 tablespoon of butter

– 1/2 cup of warm milk

– 1 teaspoon of vanilla essence

Place the butter, sugar, and vanilla together in a bowl and cream until light and fluffy. Add the eggs, one at a time, while beating well. Fold in the flour gradually, alternating with the milk.

Grease a rectangular cake tin (15x27cm) with butter and pour in the mixture. Bake in a 160C (325F) oven for 50 to 60 minutes, testing with a skewer. Allow the cake to stand for a few minutes before turning out. Refrigerate.

The Chocolate Sauce

-500gm of icing sugar

-1/3 cup of cocoa

-1 tablespoon of melted butter

-1/2 cup of warm milk

Beat together well, adjusting the volume of milk to get a smooth consistency.

Cut the lamingtons into 5cm cubes and then dip each cube into the chocolate sauce, allowing a little time to absorb. Now roll in a tray of desiccated coconut and then do the same with the lamingtons.

You may, if you wish, serve with the excess chocolate sauce.

UNICEFBUTTON

_(–)_



Woot! Cracked the double monkey! Keep it coming babies.

Click here to donate! Click to see wine info Click to see recipe Click to see recipe Click to see recipe Click to see wine info Click to see recipe Click to see recipe Click to see recipe Click to see recipe Click to see recipe Click to see recipe Click to see wine info Click to see recipe Click to see<br />recipe

Click to see recipe Spanish Menu German Menu French Menu

7 comments

  1. pty_cooking_diva’s avatar

    Looks beautiful—love beautiful food :) have to try soon—greetings from PTY!

  2. Anthony’s avatar

    Hola to you in Panama.

    Soft afternoon light is very kind to lamingtons.

    Should let you all know Melissa is one of our translators and has done a fantastic job translating all the menus into spanishCubitos de cake del dia anterior, en salsa de chocolate decorado con coco disecado…[Sigh] Spanish really is a loving tongue. Many thanks Melissa.

    Donations still happening folks.

  3. Reid’s avatar

    Hi Anthony,

    You’ve done a good thing here. Thank you. I didn’t know that this was being put together. I would have been interested in participating myself.

    Those lamingtons look good. I’ve never had, nor heard, of them. This is something that I’m definitely going to try to make when I get back from my trip.

  4. Anthony’s avatar

    Hi Reid

    I’m just a small node of the whole event but it’s a good thing indeed and it wouldn’t have happened without the knowledge that there’s a good community amongst all the food blogs whether they put up a dish or not. If you could, the two things that help from now are getting the word out – we all have non foodie readers; and giving the credit card a bash if you haven’t done so already.

    The lamingtons were kinda pleasantly yum but I’d save ’em for an unsuccessful sponge cake.

    BTW: you like the Undertones and Steely Dan – you rock.

  5. Judy, Greg, Sam and Tom’s avatar

    Anthony

    I visit chocolateandzucchini and chezpim regularly and have been most impressed by the recipes and the whole concept of the Menu for Hope. I should have guessed that the lamingtons were from an Aussie! Well done.

    We have just returned from Thailand. Didn’t visit the affected areas but got a lot of news from Thailand’s English language newspapers.

    I love your blog and will add it to my ‘must-visit’ list.

    Cheers, Judy

  6. Anthony’s avatar

    Hello Judy

    : ) It is very Aussie and I’m not exactly Mr Jingo but the lammys seemed somehow kinda right and the generous response by Australia to the tsunami hit the national pride buttons.

    Very kind of you to say so and you’ve made yourself very welcome here.

  7. steve symons’s avatar

    A call for help to the food blogging community. I am one of the organisers of the Soil Association Organic Food Festival held in Bristol, UK on the first week of September. It’s probably the largest celebration of organic food anywhere with over 200 exhibitors and 40,000 visitors. This year we are planning an Arts Fringe Festival with all the arts themed around food. So far we have the Vienna Vegetable Orchestra, Matthew Herbert’s Plat du Jour in collaboration with Heston Blumenthal, Attik Dance Co. with Passion Fruit plus film, sculpture and lots of street theatre. Has anybody got an ideas regarding other artists who may like to take part. We would love to hear from you. (steve@organicfoodfairs.co.uk)

    Best
    Steve Symons

    T/F +44 1934 813 407

Comments are now closed.