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The Great Australian Lamington

The Great Australian Lamington
Lord Lamington Governor of Queensland - creator of the world-famous Australian Lamington.

The Humble Australian Lamington - Created in Queensland in 1901


Australian Lamington
THE WORLD-FAMOUS AUSTRALIAN CULINARY ICON NAMED AFTER THE GOVERNOR OF QUEENSLAND - LORD LAMINGTON.

The world-famous Australian lamington is over a century old.

Despite some dubious claims from New Zealand, the lamington is as Australian as meat pies, kangaroos and Holden cars, ranking alongside the other true Australian icons of the pavlova, peach melba and Vegemite.

This Australian culinary icon, which consists of sponge cake dipped in chocolate and liberally sprinkled with fine desiccated coconut, was created through an accident at work by a maid-servant to Lord Lamington, the thoroughly-British eighth Governor of Queensland.

The maid-servant was working at Government House in Brisbane when she accidentally dropped the Governor's favourite sponge cake into some melted chocolate.

Lord Lamington was not a person of wasteful habits and suggested that it be dipped in coconut to cover the chocolate to avoid messy fingers.

Paul Tully celebrates
the 100th anniversary
of the world renowned
Australian lamington
on 19 December 2001
Lord Lamington devoured this new taste sensation with great delight and the maid-servant's error was proclaimed a magnificent success by all! The Governor however is on the record as calling them "those bloody poofy woolly biscuits".

Lord Lamington was born in London, England on 29 July 1860 as Charles Wallace Alexander Napier COCHRANE-BAILLIE holding the aristocratic title of Baron Lamington.

He was Governor of Queensland from 9 April 1896 to 19 December 1901.

After leaving Queensland, he went on to become the Governor of Bombay in India for 4 years. He died at Lamington House, Lanarkshire, Scotland, in 1940.

According to Hansard page 728 at the Australian Constitutional Convention in Canberra on 11 February 1998, Cr Paul Tully, an elected delegate representing "Queenslanders for a Republic" suggested that his extensive research of the Governors of the 6 Australian colonies and states had produced evidence of only "one, single, solitary, positive achievement of any Governor since the First Fleet arrived in 1788" and that was Lord Lamington's contribution to the culinary delights of the Australian nation!

Lord Lamington served Queensland for 5 years but despite all of his colonial, aristocratic pomp and ceremony, the only thing which Charles Wallace Alexander Napier COCHRANE-BAILLIE will ever be remembered for in Australia is the creation of the world-famous lamington.

PAUL TULLY'S TRUE-BLUE DELICIOUS AUSSIE LAMINGTON RECIPE

INGREDIENTS
3 eggs
1/2 cup butter
1/2 cup castor sugar
1 teaspoon vanilla essence
1 cup self-raising flour 1/2 cup milk.

Beat the eggs well, gradually adding the sugar until dissolved. Add the milk and vanilla essence and then stir in the self raising flour and whip the butter into the mixture. Pour the mixture into a cake tin or lamington baking dish and bake in a moderate oven of 180 degrees Celsius for 35 minutes. Allow the cake to cool for at least 10 minutes and then stand for 24 hours preferably in the refrigerator, before applying the icing.

THE CHOCOLATE ICING
4 cups icing sugar
1/3 cup cocoa
2 tablespoons butter
1/2 cup milk
4 tablespoons boiling water
3 cups desiccated coconut.

Stir the cocoa and icing sugar vigorously in a large bowl, adding the milk, butter and boiling water, warming the chocolate mixture over a very low heat until it has a smooth creamy texture. Cut the sponge cake into equal squares about 5cm x 5cm and, using a fork or thin skewer, dip each piece into the chocolate mixture ensuring that the mixture is liberally and evenly applied. Dip each piece into the desiccated coconut, allowing the lamingtons to cool on a wire tray for several hours.

THEN SIT BACK, RELAX AND SAVOUR THE DELIGHTS OF YESTERYEAR COURTESY OF LORD LAMINGTON'S ABSENT-MINDED MAID-SERVANT!

THANK GOD, THE LAMINGTON WAS NOT CHRISTENED THE "COCHRANE-BAILLIE". IMAGINE ASKING FOR A "COCHRANE-BAILLIE" IN A CAKE SHOP!


Do you have an interesting historical anecdote about the Australian lamington?
Please email the Australian Lamington Official Website.


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Culinary experiments with Lamingtons

Australia's national icon - the lamington.
I bookmarked this recipe in January. As I've mentioned before in my breakfast Bruschetta page, this recipe comes from my favourite food blog – Asha’s A tasty Challenge

I love her presentation and somehow the notes that follow each recipe makes me want to try out her recipes. 

Talking about this recipe and how it came out, well my kids absolutely loved the yellow cake though they weren't fond of the coconut coating. 

I liked the chocolate coconut combo and I have to tell you, if you are planning to try this out, use the best cocoa powder you can afford as it makes a world of difference!!!! 

Well, not alone for this, whenever you make a chocolate cake, use only the bestest of best cocoa powder. 

So here comes Lamington recipe and I am sending this to Aipi's 

Aussie lamingtons
Butter: ¼ cup
Sugar: 1 cup 
Flour: 1 1/3 cup
Baking Powder: 1 tsp
Milk: ½ cup
Eggs: 2
Salt: ¼ tsp
Custard Powder: 1 tbsp
Vanilla Essence: ½ tsp

Mix the baking powder and custard powder with the all purpose flour and sift thrice so that everything is mixed properly. Keep it aside 
Grease and flour a rectangular tray (13/9) 
If you are not sure of the measurement, use a big tray. Don’t bother if the batter remains a very thin layer coz when it is baked, it does rise beautifully.
Preheat Oven to 180C
Cream butter, vanilla essence and sugar till light and fluffy.
Add eggs and beat well.
Fold in the flour and milk alternately.

Bake for 25 minutes. Allow it to cool and cut it into equal sized piece




For the coating:

Cocoa Powder: ½ cup
Icing Sugar: 1 ½ cup
Boiling Water: ¾ cup
Dessicated Coconut: 2 cups

Mix the cocoa powder and sugar in the boiling water till everything is mixed properly.
Allow to cool.
Keep the dessicated coconut in a shallow plate.
Now dip each cake piece in the chocolate mix and roll in dessicated coconut.

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