Top Rated Lamington Recipes

Lamingtons
I absolutely love lamingtons and so does my wife, Cath — they are her favourite. I make batches of these and they freeze really well. We also like to eat them frozen, but maybe that’s just us? Anyway, these lamingtons are a fantastic version of this popular cake. The jam is the best part and the cavity-filling method is a neat trick. The sponge is delicious and can be used as a Madeira sponge as well if you like. — Darren Purchese, author of Lamingtons & Lemon TartComponents:Lamington spongeDark chocolate covering
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4.5
Raspberry Brioche
A bit of baking to add to your repertoire! This light, fluffy, and yeasty loaf of deliciousness has the surprise inclusion of frozen raspberries, which permeate the dough throughout, leaving a taste explosion. — Darren Purchese, author of Lamingtons & Lemon Tart
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4.5
Milk Chocolate, Popcorn and Honeycomb Rubble
I have been a pastry chef for over 20 years, and I reckon my greatest creation could be this. Three ingredients — milk chocolate, popcorn, and honeycomb chunks – is all it takes to make the most addictive sweet treat ever. I sell absolutely loads of this in my shop; it’s my biggest-selling confectionery item by far. Make this and take it to the cinema for the best movie snack ever.Simple to make, this honeycomb is addictive. The recipe differs from some inferior incarnations — this actually contains honey. You’d be surprised how many don’t!The recipe calls for checking the temperature with a digital thermometer, but I reckon you can ditch that and cook it by eye after you’ve had practice in making it a few times. You’ll eventually be an expert and get the hang of it, plus it’s hard to correctly get the temperature without overcooking the syrup or getting your hands really hot.This honeycomb can be packaged as a gift or used by itself or for another recipe.Makes a decent amount that can be smashed into smaller pieces once cool.— Darren Purchese, author of Lamingtons & Lemon Tart
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4.5
Pear Tarte Tatin With Vanilla Ice Cream
This dessert is one of my absolute faves and a genuine classic – but with a twist. The crunchy pastry really makes this dessert stand out, so pay attention to the basting step in the method. This is the secret to this dessert and it ensures you have the crispiest and most caramelised puff pastry ever. Choose firm pears to ensure they don’t go mushy before you finish cooking.When testing recipes for this book, I tested this out about a dozen times for precision, but I think I’ll give it another go just to make sure… — Darren Purchese, author of Lamingtons & Lemon TartComponents:Vanilla ice creamPear tarte tatin
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4.5
Gin and Tonic Tarts
These are so much fun! What could be better than a favourite cocktail in tart form? Make these and watch them disappear. The fizzy chocolate is a fantastic addition and the juniper in the pastry gives a familiar gin aroma to the cocktail.These can be found in my cake cabinet at Burch & Purchese Sweet Studio every day, but they’re especially popular with the on-the-way-home-from-work crowd on Friday evenings. I think these effervescent tarts just shout, "The weekend is here!" — Darren Purchese, author of Lamingtons & Lemon TartComponents:Juniper sweet tart casesFizzy white chocolate with limeLime curdGin and tonic jellyLime marshmallow
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4.5
Peanut Butter and Jam Chocolate Ice Cream Profiteroles
All of the major food groups are well represented here — chocolate, ice cream, peanut butter, caramel, and jam. Enjoy! — Darren Purchese, author of Lamingtons & Lemon TartComponents:Chocolate ice creamChocolate chip ice creamBaked chocolate choux bunsPeanut butter caramel
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4.5