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 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.


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.

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.


© Paul Tully 2009

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

Introducing the Christmas Lamington

If ever there was an excuse for a Christmas Aussie baking-great-mash up I feel the lamington is it.

If ever there was an excuse for a Christmas/Aussie-baking-great mash up I feel the lamington is it. I thought you might feel the same way. So Merry Christmas from me to you, in the form of an unapologetic use of brandy and white chocolate sponge, a smothering of cherry jam, fresh cherries and of course chocolate. I know. It's beginning to feel a lot like Christmas. This is good time overload in dessert form.

I do suggest though, in the Christmas spirit, that you make a double batch. From experience I'd like you to know, these don't tend to last long.


White chocolate and brandy sponge

225g butter

300g caster sugar

3 medium eggs, lightly beaten

100g good quality white chocolate, melted

60ml brandy

300g plain flour, sifted

2 ½ tsp baking powder

¼ tsp salt

120ml milk

1 tsp vanilla bean paste

1 tsp mixed spice

Filling and coating

Cherry jam (minimum 4 ½ tbsp.)

½ cup dried cherries, finely chopped

1 cup shredded coconut

2 tsp mixed spice

500g dark chocolate

Fresh cherries to serve


Preheat oven to 170C. Grease and line a high-sided square baking pan with baking paper and set aside. I prefer this to sheet pans so you can cut the cake horizontally through the centre and smother in jam but if you don't have one a rectangular sheet pan will do just fine.

Beat the butter and sugar in an electric mixer for 3-4 minutes until light and fluffy. Add the eggs, one at a time and beat well after each addition. Add the remaining dry ingredients to a separate bowl and stir to combine. Add half the flour mixture to the butter mixture and beat until just combined. Add the milk and vanilla and brandy, continuing to beat, then add the remaining flour mixture and beat until just combined. Gently stir through the melted chocolate before pouring the batter into your prepared baking tin. Bake in the oven for 35-40 minutes, or until a skewer inserted in the middle comes out clean. If you are using a sheet pan, keep a close eye on the time, you may only need to bake for 25-30 minutes.

Allow the cake to cool for 10 minutes in the tin then turn out onto a wire rack to cool completely. Split the cake in half. On the bottom half smear the cherry jam then gently place the other piece of cake on top. Pop in the fridge to firm up slightly – it makes the cake easier to work with.

For chocolate ganache coating, combine chocolate and cream in a heatproof bowl over a saucepan of gently simmering water. When chocolate begins to melt, stir gently until combined and smooth and set aside in a warm place.

Scatter shredded coconut, chopped cherries and mixed spice over a tray, using your fingers to turn over and combine. Cut the sponge into sixteen 5cm squares. Using 2 forks or spoons, dip each square into the chocolate and shake to remove excess. (If chocolate starts to thicken, place bowl over gently simmering water to thin.) Roll each square in coconut mixture, shake off excess and place on a wire rack (sitting over a tray). Stand until the chocolate sets then store in an airtight container. When serving, top with flakes of shaved white chocolate and the fresh cherries. You'll be the most popular person at Christmas.


No comments: