Lamingtons

Name: Lamingtons
Prep time: 13 min
Cook time: 25 min
Total time: 38 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 125g Salted Butter; 250g Golden Caster Sugar; 3 Large Egg; 250g Self-raising Flour; 3 tablespoons Milk; 1/2 teaspoon Salt; 250ml Double Cream; 2 tblsp Icing Sugar; 200g Raspberry Jam; 350g Desiccated Coconut; 80g Unsalted Butter; 250ml Milk; 50g Cocoa Powder; 400g Icing Sugar

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Dessert recipe with Australian flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 55 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 38 min total

125g Salted Butter
250g Golden Caster Sugar
3 Large Egg
250g Self-raising Flour
3 tablespoons Milk
1/2 teaspoon Salt
250ml Double Cream
2 tblsp Icing Sugar
200g Raspberry Jam
350g Desiccated Coconut
80g Unsalted Butter
250ml Milk
50g Cocoa Powder
400g Icing Sugar

Step-by-step instructions

Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm rectangle tin.
Beat the butter and sugar in a free-standing mixer until pale and fluffy. Add the eggs one at a time and beat well. Beat through the flour, milk and salt until fully combined, then spoon into the tin. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely.
Slice the sponge horizontally to create two halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.
To make the icing, whisk together the melted butter and milk in a bowl. Sieve the cocoa powder and icing sugar together in a seperate bowl. Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a hand blender until smooth.
Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you’re dipping).
Dip each lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr.

Why this works on a weeknight

Lamingtons lands at about 38 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sweet Finishes collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Lamingtons actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍮 Sweet Finishes Dessert Australian