These are the cutest incarnations of lamingtons I ever did see! For non-Aussies, a lamington is a sponge cake coated in chocolate icing then drizzled in coconut. Super yum.
And as Australia Day is bang smack in the middle of summer it is ALWAYS such a hot day. When I saw this recipe in the magazine super food ideas I was hooked. I’ll be offering these to our friends at our long weekend barbeque – wow, could I be any more of an Aussie Day cliché?!
You need to start this a day ahead and you’ll need some paddlepop sticks.
GATHER:
2 litres vanilla ice-cream
¼ cup strawberry jam
450g melted dark chocolate
bag of shrdedded coconut
LET’S GET TO IT:
Line a 19cm square cake pan with grease-proof paper allowing plenty of overhang.
Place ice-cream in a large bowl, set aside until it begins to soften a little then stir through the jam.
Spoon in the pan and smooth the surface with a spatula.
Insert sticks in rows, making the squares as big or small as you like – I made 16 and freeze overnight.
Remove ice-cream from freezer and line a tray with grease-proof paper. Working quickly cut into squares with a stick in the centre of each.
Pop back in freezer for two hours.
Melt chcocolate in your preferred method (I always do the bowl over simmering water version) and cool for 10 minutes.
Place coconut in a bowl.
Working in groups of three at a time (leaving rest in freezer) dip one ice pop ata time in chocolate to coat all over then press each side in coconut to cover.
Repeat then place back in freezer for 30 minutes.
Serve.
