Sunday, 31 January 2010

Pie of the Month - January


January's pie was brought to you by the flavours of sage, onion and thyme.

Embarking on a 10-day Re-Inventing the Lamington Challenge is one way to ensure that you don't really have time to think about anything much other than lamingtons, and so as a result, I haven't really. No regrets, mind, I'm just pointing it out.

But actually, at the end of December, I was full of ideas that weren't related to day-old cubes of cake, chocolate ganache and coconut shavings at all; I was thinking about pie.


As it turns out, my No-Death-Required inheritance of a pie dish was indeed a timely occurrence, for come Christmas, I was lucky enough to be given a copy of this book:


Thanks Lucy and Rich!

And that was it. In one fell swoop, my short to medium term future plan was laid out in front of me, reaching out into the distant ether, as if hand-woven in the silvery threads of destiny...

Reader: 2010 was going to be the year of the pie.

Now. I don't really make pastry or pie that often, and when I do, it's usually a simple short crust, and I get Mr. Other P to do all the donkey work (mostly because he quite enjoys it, and I can just stand beside him barking orders and wiping up the mess). But I realised, upon reading The Lost Art of Pie Making, that if I set myself the task of making at least (at least!) one pie a month for a year, then by the end of it, maybe it would be me who was enjoying rubbing the fat into the flour and not him.*

And so it begins. Though strangely enough, not with a recipe from the book that inspired it, though lots of those pies are going to be featured over the course of the year. Some of them have historical connections, and I have never been someone who can resist a meal with a story.


Squished together, this looked somewhat less appealing.

No, January's pie is all of my own creation. It's a sausagemeat pie, plain and simple, only instead of making regular shortcrust, I decided to branch out. Don't worry though, I didn't go too crazy; it's only rich shortcrust.

Rich shortcrust (said the non-expert), is just like normal shortcrust pastry, except bound with egg yolk instead of water. It seems to make a shinier, mealier crust. But you won't be able to tell that because these pictures were taken at the start of January, in awful, dull, wintry light, and a freezing cold kitchen. In fact, they are so bad that I wanted to bake this pie again, just to re-photograph it. But it's 31 January today, which means that if I don't post it now, January will be without a pie. And I refuse point blank to let that happen, not for nobody and no how.

Next time, I promise to have 'process' photos. The ones I took for this were just too bad to be seen, and you deserve better. But for now, let us be content with these cobbled together shots; they are all we have.

*I was considering calling this series Learning To Love Your Nailbrush.


He may not look it in dull winter colours, and with the light on, but this pie was beautiful.


Sausagemeat Pie with Herbs


You will need:

250g plain flour
125g cold butter, cut into cubes
1 egg yolk
pinch of salt
iced water as needed

6 pork sausages (good ones!)
1 onion, grated
1 egg
2 slices bread, crusts removed
12 sage leaves
leaves from a large sprig of thyme
salt and pepper

  1. Make the rich shortcrust: rub the fat into the flour, and when the mixture looks like breadcrumbs, stop. Add salt, and the egg yolk. It should come together and form a ball; add a little iced water if it needs help. Wrap in clingfilm, and chill in the fridge for at least twenty minutes.
  2. Preheat the oven to 200°C. Mix the filling ingredients together in a large bowl.
  3. Roll out half the pastry, and line the pie dish. Add the filling.
  4. Roll out remaining pastry, and use as a lid for the pie. Seal the edges using a fork.
  5. Make a slit on the top of the pie with a sharp knife (to allow steam to escape), and bake for about 40 minutes.
  6. Serve hot, or cold. However you eat it it's good; however you look at the photos, they're bad.

Friday, 29 January 2010

Red Velvet Cupcakes

You'd be smiling too, if you were that close to a red velvet cupcake.


It may seem that I've come over all Valentine's and lovey-dovey, so I would just like to clarify up front that this is not the case. These are not Valentine's Day cupcakes, and nor will they be. Though you could make them for that, if you wanted. Or for any number of occasions. Voluntary Redundancy cupcakes perhaps?

No, these are belated birthday cupcakes. Lucy had her birthday last week, and you can't have a birthday without cake. It's the law.

Lucy likes red velvet. I know that sounds like the title of some smutty film, but it's true: she told me so. And if you can't have a bit of what you like on your (albeit belated) birthday, then when can you?

I stopped myself taking too many photos of
these - nobody wants to eat cupcakes that
have been messed about with!

I was going to make the recipe from The Hummingbird Bakery Cookbook, which Mr. Other P would have approved of - he loves red velvet too - but have been noticing a new name cropping up all over the Internet recently that seems to be synonymous with red velvet cake: Rose Levy Beranbaum.

I don't think you can help wanting to bake the cake recipe of someone with a name like that. And more to the point, my inner baker was desperate to give it a go based purely on the method, which is unusual, or seemed so to me.

I lifted the recipe from a website, but am so impressed with the results, and accuracy of the instructions - do what Rose tells you to and follow the times given, and there's no way you could mess this up, even if you'd never baked anything in your life other than potatoes - that I've ordered the book this recipe came from, Rose's Heavenly Cakes. Consider this my recommendation. I had to make a few ingredient substitutions though so this recipe is my amended one.

A final word, which you can ignore altogether if you want, but I suggest you don't. Go easy on the sprinkles and decorations. The beauty of red velvet is in the contrast between vibrant, crimson-red cake, and gleaming, fresh, white icing. Anything more than a light dusting of red harlequin sugar or hundreds and thousands, and your cupcakes will become little more than the edible personification of that friend you have who always has bad hair, and you never quite have the heart to be honest with. People will tell you they look beautiful, but they won't really mean it.

Do you want that for your cupcakes?


Red Velvet Cupcakes

You will need:

3 large egg whites
1/2 tsp red food coloring paste (or one whole bottle of liquid colouring)
seeds scraped from one vanilla pod (or 2 tsp vanilla essence, which I didn't have)
175g plain flour
25g cornflour
200g caster sugar
3 tsp baking powder
1 tsp cocoa
60ml vegetable oil
55g unsalted butter, at room temperature
125ml plain natural yogurt (or 125ml buttermilk)

100g cream cheese
30g butter
400g icing sugar, sifted

red harlequin sugar or hundreds and thousands
  1. Preheat the oven to 180°C. Line a 12 bun cupcake tin with paper wrappers (you will actually get 15 cupcakes from this mixture, so may need to bake twice).
  2. In a mixing bowl, lightly mix together the egg whites, vanilla seeds (or essence) and red colouring. You will be amazed and/or horrified at the colour.
  3. Sift the flour, cornflour, sugar, cocoa and baking powder into another bowl. I know that most recipes would say to cream the sugar with the butter, not sift it with the flour, but trust Rose. She knows. (That's what we used to say about my Japanese grammar teacher too - people called Rose are obviously very knowledgeable and trustworthy)
  4. Using an electric hand mixer, in a large bowl, beat the butter and oil together for one minute on medium speed.
  5. Add the dry ingredients and yogurt to the butter mixture, and mix together on low speed. Then, when combined, switch to high speed and mix for one and a half minutes. You should scrape down the sides of the bowl to make sure everything is incorporated.
  6. Add half of the bloodied egg whites. Mix on medium speed for thirty seconds, and then add the rest of the egg mixture. Mix on medium speed for another thirty seconds.
  7. Transfer the batter to the line cupcakes tins, filling each about three quarters full. Bake for twenty minutes until a toothpick inserted into the centre of the cupcakes comes out clean.
  8. Cool on a wire rack.
  9. Make the icing: mix the softened butter with the cream cheese, then add the sugar. You might not need it all - stop at the consistency you like. I like it thick and shiny, so add it all.
  10. Use the icing to frost the cakes - a palate knife makes pretty swirls.
  11. Sprinkle cautiously, and share.

Wednesday, 27 January 2010

Re-Inventing the Lamington - Voting Now Open!

The Prize!

OK, so now we can all see that Mr. P is not actually the most proficient and organised man the world has ever seen (though most of us knew that in our hearts already); this should have been done yesterday.

On your right, you will see a lovely poll. This will remain active and open for one week only, so vote now! The entries can be viewed here.

I know a week seems a long time, but I want to give everybody a fair chance to get a good number of votes. And more to the point, it was the default setting on the poll thingy.

The Mystery Prize Winner will be announced along with the winner of the cookie cutter on 3 February, when the poll closes.

Enjoy!

*Stop Press!* - I just got an email from Judy, and had to share what she said in it with you. I asked Judy to make lamingtons for my contest - she only makes the most beautiful cupcakes in the world ever - and she had what can only be described as 'a right old time' making them. You have to check out her post on lamington disaster. Voting has started already, so I can't add these to the poll, but I was super impressed at her write-up. Failure is still delicious! And there is nothing like a little honesty in the kitchen.

Judy - I salute you!

Tuesday, 26 January 2010

Re-Inventing the Lamington - The Round-Up!

I am so excited to be writing this!

When I decided to turn this little challenge of mine into a contest, I had absolutely no idea that so many people would enter. Even those who would not bake at all in the normal run of things have been inspired to get out the eggs, butter, sugar and flour (and they have told me so, in the emails accompanying their entries), and that's what makes this even better - we are officially a baking community. Yes, we are.

So, a big pat on the bag to every one of you. I really wish I could have been there with you while you were getting your bake on (nothing like a team bake-off!), even if only to help you clean up the mess; lamington making is not a tidy exercise, as we all now now!

Before we get to the good bit (looking at the entries!), I just want to say a few things about the judging. There is no way that I feel able to do this alone. Too many talented bakers have entered, and I can't possibly choose just one of them to win. For this reason, I have decided to take a reader poll, and award two prizes instead of one - the first one, the cookie cutter, will go to the entry that gets the most votes (voting begins tomorrow, when I will enable the voting tool - if that's what we're calling it). The second, MYSTERY PRIZE (I have to make sure I can get it before I announce it!) winner, will be selected at random, from the remaining entries. Sorry to remove myself entirely from the judging process, but it's too difficult to choose. You are all winners in my eyes!

Do please take a little time to visit each of the blogs mentioned below; these are some very creative types indeed, and you'll enjoy it.

And so, without further ado, and in no particular order (save that in which I received them!), I give you the Re-Invented Lamington Hit Parade!


Ms. Humble, of the inimitable Not So Humble Pie, kicked things off with a White Chocolate and Raspberry Lamington.




Not only was she first to re-invent, she also did so no less than FOUR times!

Witness:

Lemon Meringue Lamingtons


Red Velvet Lamingtons



And, a stroke of genius, Bloody, Poofy, Woolly Chocolate Lamingtons.


I didn't know about Lisa Randel's blog Sunday Hotpants before this competition started, but have been back so many times since she entered - stunning photos make me want to up sticks and move to NZ, and the design is super kitsch! She was also quick off the mark, with multiple entries (I love a competitive streak!).

Blueberry Lamingtons (which really are blue!)


And Double Chocolate Jaffa Lamingtons.

Next, a personal favourite of mine (read the accompanying post, you'll see - I love Hubert!), Mathea of Peas♥Carrots made super fantastic LAMBingtons. Mathea set her flat on fire making these beauties, so let's all be sending some major lamington love her way.



Now, I said a while ago that some people didn't like my competition, and felt that lamingtons didn't need re-inventing. Fortunately, not all Aussies share the same view: Conor of Hold The Beef actually went as far as declaring me an honorary Australian (!), and, in support of my challenge, made home-made ice-cream in 42°C heat! Conor, I love your lamos! (And blog!)

Cherry Ripe Ice-Cream Lamingtons


Next, I had an entry from Mowie of Mowielicious. Well, I say 'had an entry' - I actually found his lamingtons by happy coincidence while on a web-trawl. But he kindly agreed to enter them at my request, so you can all enjoy the beauty of his pictures. And he made a génoise cake for the base, which is more than I did!

Mowie's Lamingtons

CeeCee, who resides over Within the Kitchen, also entered, and I was particularly struck by her inventive use of a turkey baster (you have read correctly) and coloured coconut. CeeCee says she cursed my name many times while making lamingtons, on account of the mess and bother, but it turned out to be worthwhile because her kids loved them - 'EVEN MORE THAN CUPCAKES!' She turned out some pretty:

Chocolate Surprise Lamingtons


Okay, I said I liked a competitive streak - how's this for determination? Astheroshe, of Accro, also entered FOUR times! A full-throttle, crazy mix of flavour inspiration lifted from trashy candy bars and grown up floral-citrus combinations, her lamingtons are:

Chick-O-Stick (which is apparently an American chocolate bar)


Sno Ball



Lemon Lavender Lamingtons



Zingers Lamingtons

And now you'll have to forgive me while I gush for a little bit. The first blog I ever read avidly was, unsurprisingly, a baking blog. I have baked dozens of the cupcake recipes featured on its pages, and still, four years after first discovering it, I am positively replete with admiration for the abilities of its creator, Cheryl Poro. I'm talking about cupcakeblog.com (you knew that!) of course, and guess what? Cheryl made lamington-inspired cupcakes! I emailed, begging and pleading with her to enter, and she agreed (I reckon the Cardiff connection swung it!).

Cream filled vanilla cupcakes with ganache glaze and coconut


Another scoop on the competition front is an entry from Stef, of Cupcake Project! I've followed her blog since it started (give or take a month or two), and love the premise - baking beautiful cupcakes every week for the upcoming nuptials of friends. She's on couple number three now. I need to get engaged and see if she'll bake for me every week...

Lamington Cupcakes


Talking of cool premises for a blog, I suggest you have a look at A Delicious. Year - Krista, it's creator, has also made lamingtons, and in Australia-themed shapes no less!

Jelly Cake Lamingtons



Lots of bloggers said that they didn't know what lamingtons were until I set this challenge. Well, I didn't know what a wattle was until Cakelaw, from Laws of the Kitchen, posted her lamingtons and photos. *spoiler* The golden wattle is the national flower of Australia!

Golden Wattle Lamingtons


The Curious Baker has made some very curious lamingtons indeed - inside out, and gluten free to boot! Brilliant stuff.

Inside-Out Lamingtons



Mardi at Eat, live, travel, write really went to town with the re-invention. Look at these! And I love the photo - Australian flag gets extra points!

Lamington Macarons



Now, of all the entries I've had (and as you can see, there are rather a lot!), the one I think I most want to take a bite of is this from Sanjana. I love her blog anyway - I'm never buying an Indian cookbook ever again - but these made me love it a whole lot more. Just imagine the flavour in this!

Srikhand Spice Lamingtons



Another blog I love, The Clayton's Blog, has yielded TWO entries! A real food lover's paradise, you need to explore this blog to get a feel for it. I love how honest the writers - a group of Australians, naturally - are. If something doesn't work, they'll tell you. And it isn't all 'Magazine Supplement' food - it's real food, made by real food lovers. I seem to spend far too long reading past posts...

Coby, who I 'met' through Nigella.com, made these babies:

Tropical Chocolate Lamingtons


And EmmCee, who does great step-by-step photos, made:

Mega Lamingtons



Silvermoon Dragon of Dragon Musings made a real doozy. Check out the colours on her lamington! I loved it.

Giant Lamington Surprise




And, although she doesn't have a blog herself, Silvermoon's sister, Jacqui, also entered. She made sparkling pineapple-lime jelly lamingtons. I repeat. Sparkling. Pineapple-Lime. Jelly. Lamingtons.

I'm glad it isn't just me who loves sparkly (Australia-shaped) food!


Finally, though amazingly, Ozoz, the wonderful Kitchen Butterfly made Lamingtons à la fondue. What an idea! Let everybody make their own lamington mess to tidy up!



And that's the Re-Invented Lamington Hit Parade 2010. Wasn't it fantastic? Why not take another look?

Remember, you can't vote yet. I'll be posting the poll tomorrow (my mum's here and I'd rather spend a little time with her than sort out this poll thing right now!) - this is just so you can have a little extra time to think about which way you'll go.

And of course...

Happy Australia Day Everybody!

Round-Up Update

Bad news: This is taking longer than expected... It might be tomorrow before I post.

Good news: LOADS of good entries!

Monday, 25 January 2010

Re-Inventing the Lamington Day Ten: Banana Honey Cream Lamingtons



(In which Mr. P dreams a dream of times gone by.)

When all of this lamington business started, I was thinking about little cubes of chocolate covered cake way more than is really healthy. I even started dreaming about them.

A more subdued backdrop. Personally, I miss the owls.

This is not in itself an odd occurrence - I usually have food dreams when I go to bed hungry, and also often dream about running my own bakery, and living above (I have the name and everything all planned, I just need someone from the bank to come and loan me the money!). But in this one dream I had, I was still working in the high school I taught at in Japan after I graduated.


God, I really do love cake. You know that this is going to taste fantastic.

It was the school festival, which during my year there was a grand occasion (school anniversary!), and instead of manning the English Studies Society (over which I presided eminently) stall, I was running a lamington stand.

Lamingtons are on my brain!

I do remember though, that at the school festival, a couple of the third years were in charge of a stall that was selling chocolate coated bananas which were dee-licious. They had even painted different cartoon characters' faces on them in coloured chocolate, which I thought was just fantastic.

My thinking was that the dream was a sign, and I set about making a similar confection last week, before I went to work. They were going to be called 'Lamington-ed Bananas', and were basically bananas covered in rich chocolate ganache and sprinkled with dessicated coconut, flaked coconut, and hundreds and thousands. And they were wonderful, in flavour, but lacked a lot in form, to put it kindly.

Reader: they were what I can only dub 'Closed Casket Lamingtons', and I am too embarrassed to even show you the photographs (without being bribed!).

An 'Open-Casket Lamington'.

So, despite having the cold from hell, and jet-lag to boot, I got up this morning and baked some new ones. Call me crazy. I don't care. I just wanted the challenge to go out with a bang.

I kept the banana idea, but added some honey too; it gives the glaze a nice sort of Toblerone taste. And having been disappointed with my over-whipped cream before, I have rectified the situation here. Vigilance is required though. Cream goes firm and icky in the blink of an eye.

So this is it. The end of the challenge! It's been great fun, I must say, and thanks to all of you for following me along the way. I hope you enjoyed it as much as I did. Be sure to come back tomorrow for a real Australia Day celebration - a round up of all the entries to my Re-Inventing the Lamington Competition.

And to Clare, who has just texted me to find out why the tenth lamington is late being posted - here you go!

Just to prove that we do eat all of these.
Well, aren't you supposed to eat a lot when you get a cold?

Banana Honey Cream Lamingtons

You will need:

1/2 quantity Mr P's Lamington Base
300g milk chocolate (I didn't have any plain)
2 tbsp runny honey
300ml double cream
200g dessicated coconut
2 ripe bananas, sliced
  1. Cut the cake into cubes, or whatever shapes you desire. You know I'm permissive.
  2. Melt the chocolate, honey and 100ml cream together in a heatproof bowl over a pan of simmering water. Set aside to cool. You should have a thickish 'ganache', which will be the glaze.
  3. Pour the coconut into a flat dish. Dip the cake cubes into the chocolate, and then immediately into the coconut. Roll and cover with coconut. Dry on a cooling rack.
  4. Whip the cream until soft peaks form. Do not over-whip. Or else!
  5. Slice the banana.
  6. Slice the lamingtons, and assemble. It goes like this: cake, cream, banana, cake, cream.
  7. Eat.

Sunday, 24 January 2010

Re-Inventing the Lamington Day Nine: Frozen Lamingtons



(In which Mr. P breaks all the rules!)

A nod to our friends enjoying the Australian Summer.

I did say that not all my lamingtons had to be cake. But I know this is quite naughty even by my standards.

Nevertheless, when re-inventing the lamington, I have allowed myself to be inspired by traditional lamingtons, but also the freedom to play with the formula a little. So while this is undoubtedly more of a dessert... I'm allowing it into the challenge. Also, I have just had a roster change at work, and so don't have time to bake any more.

I think these are quite good though, all things considered. Definitely more for the children, but still...


Frozen Lamingtons
You will need:

ice-cream (any flavour)
milk chocolate (about 50g per portion)
dessicated coconut (ditto)
hundreds and thousands

  1. Scoop balls of ice-cream onto a cling film lined plate or baking tray, and freeze until very hard (at least an hour).
  2. Melt the chocolate, and cool slightly. Put the coconut into a bowl, and do the same with the hundreds and thousands.
  3. Impale each ice-cream ball on a fork, and dip into the molten chocolate, followed by the coconut and then the hundreds and thousands.
Don't forget to Re-Invent the Lamington! Deadline 26 January.

Saturday, 23 January 2010

Re-Inventing the Lamington Day Eight: Pina Colada Lamingons



(In which Mr. P embraces the official beverage of Puerto Rico.)

I know what you're thinking.

He's not serious.

He can't possibly...

Well, I am and, what's more, I can.

I'm almost ashamed to say it, but when I first became a legal drinker, my tipple of choice was pina colada. I didn't really like taste of other alcoholic drinks, and was always (am still) drawn to the kind of drink that comes with an umbrella hanging out of the glass. What I must have looked like... In fairness though, I wasn't alone. A group of us sixth formers would always go for cocktails on Fridays.



Of course, this was all years ago, and whereas you'd now most likely find me nursing a pint of creamy ale (forced attendance at CAMRA beer festivals on more than one occasion has changed my palate somewhat), I still have fond memories of those yellow drinks.


I wonder what CAMRA would make of that?

When I was making the Cherry Ripe Lamingtons, I suddenly thought about Pina Coladas, and how I hadn't had one in a long time. And that was it. They cried out to be made.

In fairness, they aren't as much of a success as the Cherry Ripes. The pineapple flavour is hard to detect, and I'd drench the cake cubes in the juice from the pineapple tin if I made these again. In fact, I would probably use fresh pineapple.

Even so, I liked these a lot. Fun lamingtons, and good memories of times gone by!


Pina Colada Lamingtons

You will need:

1/2 quantity Mr. P's Lamington Base
1 small tin of pineapple chunks in juice
400g dessicated coconut
100g sifted icing sugar
250ml double cream
400g plain chocolate, chopped

  1. Cut the cake into 16 squares, and slice each in half horizontally so as to make thin sandwiches.
  2. Mix half of the coconut with the icing sugar, 50ml cream and the chopped pineapple cubes. Add some juice too, to make a thick paste. It won't be brightly coloured, but you could add yellow colouring if you like. I didn't.
  3. Melt the chocolate and remaining cream together, and allow to cool.
  4. Spread the tops of half of the cake squares with about 1 tbsp of the filling, and top with another cake square. Press together firmly.
  5. Dip these sandwiches into the chocolate and cream, before rolling them in coconut. It helps to put the coconut in a shallow dish.
  6. Stand on a wire rack to set for an hour or so. It's not in the photographs, but we had these with a scoop of ice-cream, and it was a good move.

Don't forget to Re-Invent the Lamington! Deadline 26 January.

Friday, 22 January 2010

Re-Inventing the Lamington Day Seven: White Chocolate and Pomegranate Cream Lamingtons

Coconut and pomegranate: new best friends.

(In which Mr. P makes an emergency substitution.)

I confess: these were supposed to be White Chocolate and Passion Fruit Cream Lamingtons. They were the lamingtons I had been looking forward to making since the very beginning of this challenge. When Mr. Other P and I were on our Australian jaunt, we'd feast every morning on plates of the freshest, sweetest locally grown fruit you could ever imagine. Watermelon, grapes, pears, berries, you name it, we ate it. And always the same way - with a topping of aromatic passion fruit pulp and thick, creamy yogurt.

They really do have amazing food Down Under, and especially fruit.

When we got back, my passion fruit and yogurt addiction reached fever pitch, and so I knew I wanted a passion fruit lamington in here somewhere. But could I get any of these wonder fruits? Curses, no.

This is not to do with seasonal availability - apparently the snow we've been having has meant lots of fresh produce deliveries are not making it where they need to get to. So I went with what I could get: pomegranates.


I don't want to make it sound like a poor man's version mind you. This is definitely in my top 3 of the lamingtons I've made (along with the PBJ and Purple Rain varieties). The juice from the pomegranates sinks into the white chocolate coated cake cubes and turns them an incredible shade of crimson-magenta. And they do say you eat with your eyes. The juice is fairly astringent as well, so it cuts through the sweetness of the chocolate and the fatness of the cream quite nicely.

I must apologise for the photos - there was horrible light when I was taking the pictures, right before Mr. Other P got home from work (that's him eating the lamington), and I have never before piped cream. I probably won't again either - dollops are prettier.

The method here is a bit unusual - not that any of my lamingtons have been usual - in that I plated up the lamingtons right before we ate them for desert. So what we're talking about really are fancy-pants dessert lamingtons. Good enough for me!

There's something beautiful about seeing a lamington being devoured!

All gone!

White Chocolate and Pomegranate Cream Lamingtons

You will need:

1/4 quantity Mr. P's Lamington Base
250g white chocolate
300ml double cream
1 pomegranate
150g dessicated coconut

  1. Cut the cake into 6 large cubes.
  2. Melt the white chocolate and put the coconut into a shallow dish.
  3. Dip the cake cubes first in chocolate and then coconut. Set to cool on a wire rack.
  4. Half the pomegranate and extract the seeds from one half. Set these aside.
  5. Whip the cream gently.
  6. To serve, top each lamington with a dollop of cream, and a scattering of red pomegranate seeds. Juice the other half over the lamingtons.
  7. Eat.

Don't forget to Re-Invent the Lamington! Deadline 26 January.
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