Little Lamingtons

PS Murray Princess, Mannum, South Australia

Ingredients:

• 125 grams Soft butter

• 170 grams Sugar

• 2 Eggs

• 1 teaspoon Vanilla essence

• 190 grams Plain flour

• 2 teaspoons Baking powder

• 150 ml Milk

• Flaked or shredded coconut for coating

• Strawberries for decoration

• 23 cm square cake mould

Matthew Lewis (Chef) & Tim Higgs
(Assistant Chef) on the PS Murray Princess

Icing:

• 500 sifted Icing sugar

• 50 grams Dutch cocoa

• 40 grams Soft butter

• 2 teaspoons Vanilla essence

• 20 ml Liqueur of your choice

1. Beat butter and sugar together until pale and fluffy.
2. Add one egg at a time, beating well after each addition.
3. Slowly add and blend in the combined flour and baking powder.
   Separate into two batches and slowly blend in milk in two halves.
4. When mixture is well blended, place into cake mould and bake at 175 degrees Celsius for approximately 25-30 minutes or until cooked.
5. For icing, combine all icing ingredients with 100 ml of water. Mix until smooth.
6. Allow the cake to cool. Cut into 4 cm squares and dip each one briefly in the icing, then the coconut.
7. Serve decorated with strawberries.

We gratefully acknowledge this contribution from Matthew Lewis and Tim Higgs of the PS Murray Princess on the Murray River in South Australia.

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