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Member recipe

Lamington tray bake

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Serves 1 - 24 Squares

This is based on a popular Australian recipe. You can vary the topping to suit your tastes. It can be decorated and transported in the baking tray, if you're taking it somewhere.

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  • 340g softened butter
  • 265g caster sugar
  • 3 eggs, beaten
  • 135ml milk
  • 1.5 tsp vanilla essence/extract
  • 340g self-raising flour
  • for the icing:
  • 150g chocolate (milk or dark)
  • 70ml double cream
  • decorations:
  • 30g dessicated coconut or smarties or mini eggs etc


    1. Preheat the oven to 170C. Grease and line a large baking tray (approx 22*33cm).
    2. Beat the sugar and butter together until thick and creamy.
    3. Add the eggs a little at a time. Stir in the milk and vanilla extract.
    4. Fold the flour in gently. Do not beat.
    5. Pour the mixture into the baking tray and smooth the top with a knife.
    6. Bake for 25-30 minutes, until golden brown. Take out of the oven and allow to cool.
    7. Melt the chocolate over a bowl of hot water and add the cream a little at a time, stirring well. Pour over the cake and spread evenly, covering the whole cake.
    8. When the chocolate topping is cool, but not quite set, decorate with coconut, smarties, mini eggs or whatever else! If you use smarties or mini eggs, it's a good idea to arrange them in lines so that it will be easy to cut the cake into squares.
    9. When you are ready, cut into 24 squares and transfer to a serving plate.

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