Wendy's homemade (with help from the supermarket) Raspberry Lamingtons

Made and consumed at Shelter Grove, New Plymouth
Price - approx $8 for 18

Consumption - 1pm

Score - 8.5/10

This is another classic kiwi lamington, made by me this time - and I have objectively assessed it - honest!

The sponge was moist, the jelly and coconut coverage was even, the cream was not necessary but compulsory and the jam was the icing on the cake.  I didn't give myself 10 out of 10 cos I didn't make the sponge, jelly or jam from scratch (half a point off for each), maybe next time.

(Sorry, no photo, the camera decided that the SD card was evil and not to be read!)

How to make a raspberry lamington - the Donna Hay-esc method. (no offence intended to DH, she is a legend, but she is also very good at making things from other things rather than making them from scratch all of the time, to save time etc)

Shopping list for the supermarket:

1 packet premade sponge cake;

1 packet raspberry jelly crystals;

1 packet fine desiccated coconut;

1 small bottle real cream (not thickened for the Aussies)

Method:

1. Melt/mix jelly crystals in 1 3/4 cup of boiling water, and leave to cool until as thick as pouring custard - you can pop it in the fridge if you are short of time, but stir it regularly to ensure even gelling.

2. Call your auntie and convince her she would like to come and see you and have lunch (with lamingtons).

3. Jump online and announce you are making lamingtons to the world.

4. Cut the sponge into even (or not) sized pieces, trimming the sides and top to remove the sponge skin.

5. Once the jelly is ready, sprinkle a plate with the coconut, dip the pieces of sponge cake into the jelly, then roll in the coconut and sit on a cake rack to dry a little.

6. Receive a phone call from your cousin wondering why she wasn't invited to the lamington consumption and wonder how she found out about it - duh!

7. Whip the cream and sweeten with a bit of icing sugar from the cupboard.

8. Cut the lamington on a diagonal not quite all the way through and pipe or dollop the whipped cream into the cut.

9. Find some red jam (raspberry is the best) and put a small dot on top of the cream.

10. Serve with a cup of tea or whatever.

This is a blog post I wrote last year - eek, where is the year going - anywho, I really need to write up all the delicious coconut coated cakes I've been eating over the last while - I will soon, I promise (not that anyone reads my ramblings but it is tough to keep a lamington lover quiet!)

FRC Raspberry Lamington with Cream

Purchased at Fonterra Research Centre Cafe in Palmy North

Price - $2

Consumption - 10am

Score - 5/10

This is your classic NZ raspberry jelly lamington - soft white sponge with a red jelly coating for the fine desiccated coconut to stick to.  Additionally this lamington was cut on the diagonal (as it should be:-)) and had a whooping amount of fresh whipped cream piped into it.  Sadly (and maybe because this was a raspberry variant they didn't feel like they needed it) there was no dot of red jam in the middle of the cream - when there is cream, there should always be jam (according to Lamington Ledger Law (LLL)).

A good example of the classic, although I think the plate may have been a bit warm which meant some of the bottom jelly was a bit runny, cue sticky fingers.

Floriditas Chocolate Orange Lamington

Purchased at Moore Wilson's Fresh in Wellington

Price - TBC

Consumption - 9pm

Score - 6/10

This is a cool idea for a lamington, I wish I had thought of it myself!  An orange infused sponge (orange juice and zest) coated in a chocolate icing and coconut shell.  An inspired combination!

Good chocolate icing outer - not too to sweet or sugary, and good coconut coverage.

The orange sponge inside was lovely, but I did not do this lamington justice by waiting to consume it until dessert time - which meant it was a little dry inside (hence the slightly low score).  I think I'll just have to go back and have another one!
http://www.moorewilson.co.nz/
www.floriditas.co.nz