This blog post is deceiving: I’m trying to cut back on the baked goods for the next wee while because I’m having to sport a leotard for this year’s Law Revue. Hilarious story, really. I was quite the patron of the Otago University equivalent but was told their Wellington counterpart was strictly for “yo-pros” – young professionals, in other words. One day shy of going to Japan I auditioned, thinking all the other participants looked “awfully fresh-faced”. It was only three rehearsals in that I realised they were all law-students. Hierarchy and geriatric-disposition aside, I’ve had the most delightful time! But again, the leotard-wearing is nighe. So I’m attempting to limit my croissant intake – not to promote dieting – but to instead protect audiences from running away crying. But hell, lamingtons are perfection.
Ingredients:
Pre-made-and-purchased-from-the-supermarket sponge cake. Yeah, cut those corners.
5 T of raspberry powdered jelly. Not raro. Unless you’re into diabetes, don’t do it.
50g melted butter
3-4 C icing sugar
Boiling water
Shredded coconut.
Cut the sponge cake into lamington-shaped squares. Mix the butter, icing sugar, jelly and boiling water together. I’d leave to set for a bit if you want a generous layer of the raspberry deliciousness. Dip the sponge squares into the raspberry bonanza. Let it swim if need be. Sprinkle or dip into a bowl of coconut. Serve with giant dollops of cream and raspberries, along with any variety of vintage plate – cute.
No comments:
Post a Comment