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Date added: 01/23/2016 Pink Lamingtons for Australia Day

 

Pink Lamingtons

An Australian icon and favourite. This Dessert is a long- loved favourite most commonly held to be named for Lord and Lady Lamington, the governor and his wife, of Queensland 1896- 1901. For over a hundred  years it has been popular with tea parties, school fete's and national events. A true lamington never has jam or cream but variations and inspiration is everywhere. Being a pink girl I couldn't go past this pink lamington recipe! I hope you enjoy it!

Happy Australia Day!!

Ingredients:

- 340g packet golden butter cake mix
- 2 eggs
- 3/4 cup milk
- 60g butter, softened
- 2 cups desiccated coconut
- 1/4 cup of strawberry Jam
- 1 cup of whip cream 

Pink icing
- 3 cups icing sugar mixture
- 20g butter
- 1/2 cup milk
- pink food colouring
- 1 teaspoon strawberry essence
Method: 

Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 17cm x 27cm rectangular slice pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.

Prepare cake mix following packet directions, using eggs, milk and butter. Pour mixture into prepared pan. Bake for 25 to 30 minutes or until golden and a skewer inserted into centre comes out clean. Stand for 2 minutes. Turn onto a wire rack to cool completely.

Trim cake edges. Cut cake into 32 pieces.

Make icing: Sift icing sugar into a heatproof bowl. Add butter and milk. Place bowl over a pan of simmering water. Stir icing until smooth. Tint pink with food colouring. Stir in essence.

Using a fork, dip 1 piece of cake in icing to coat. Toss in coconut to coat. Place lamington on a wire rack over a tray. Repeat with remaining cake, icing and coconut. Stand at room temperature for 2 hours or until set. Serve.

Before serving, slice lamingtons in half, spread with a little jam and a dollop of cream and sandwich together

Recipe from: The Australian Women's Weekly

Date added: 05/30/2014 Devonshire Tea Party (with scone recipe)

Elegant Devonshire Tea party

A tea party is the perfect way to celebrate any occasion whether it’s a high tea for a bridal Shower or just small gathering with friends. A tea party can be really easy and simple to put together but can look impressive and elegant!

Devonshire tea originated from Devon in England. A Traditional Devonshire tea is served with warm scones (ideally baked fresh). The scones are split in two, each half is covered with clotted cream (rather than whipped cream) and then strawberry jam on top. If hosting a Devonshire tea in the morning it is best to serve English breakfast tea and Earl grey tea for the afternoon.

Here are some tips on how to host a traditional Devonshire Tea party

Loose leaf tea
Rather than using tea bags try loose leaf tea. With loose leaf tea the tea leaves absorb water and expand as they infuse. This allows the water to flow through the leaves and extract a wide range of vitamins, minerals, flavors and aromas.

Vintage crockery
Use beautiful vintage crockery. Styling your tea party with vintage crockery will make your event look stylish and elegant.

Fresh flowers
Nothing brighten up’s an event better then fresh flowers. Some of our favourite flowers for a vintage themed tea party are roses, baby's breath, lisianthus and freesias

Fresh warm scones

And of course a Devonshire tea would not be complete without fresh warm scones. Below is one of our favourite scone recipes from Donna Hay

* 3½ cups (525g) self-raising (self-rising) flour

* 2 teaspoons baking powder

* ½ cup (110g) caster (superfine) sugar

* 75g unsalted butter, melted

* 1 cup (250ml) milk, plus extra, for brushing

* ¾ cup (190ml) single (pouring) cream

Preheat oven to 180°C (350°F). Place the flour, baking powder and sugar in a bowl and mix to combine. Add the butter and mix to combine. Make a well in the centre of the flour mixture and pour in the milk and cream. Using a butter knife, gradually mix in the milk and cream until just combined. Turn the mixture out onto a well-floured surface and gently bring the dough together with your hands. Roll out the dough until 2.5cm thick and use a 5.5cm round cookie cutter to cut out 15 rounds. Place the scones on a lightly greased baking tray lined with non-stick baking

paper and brush them with milk. Bake the scones for 15–20 minutes or until cooked when tested with a skewer. Serve with the jam, cream and lemon curd. Makes 15.