Today I’m celebrating two loves of my life. Baking and Rugby. There’s less than 12 hours until the Rugby World Cup. I’m screaming with excitement just thinking about it. It’ll be the first time ever that Australia (Wallabies) and New Zealand (All Blacks) have versed each other in a World Cup Final.
My love for Rugby Union has been steadily growing over the past 10 years. It was Richard who got me hooked. I put it down to wanting to fit in with Richard that made me stay but I’ve realised that the love is real. For the past month, Richard has been away in Europe. I still woke up at 3am, 2am etc. for the team even when I knew I had work the next day. There were some close games but The Wallabies powered through. So this recipe is dedicated to the boys in green and gold. An Aussie classic with a twist. Hope you enjoy!
How To: Pandan Swirl Lamingtons
Makes approx. 35 lamingtons Takes: 2 hours including cooling time
What you’ll need:
Pandan / Vanilla Swirl component:
– 100g or 1/2 cup sugar
– 100g melted unsalted butter
– 1 1/2 tsp. baking powder
– 200g or 1 1/2 cup all purpose flour
– 2 tsp. pandan aromatherapy
– 1 tsp. vanilla essence
Chocolate Icing component:
– 65g or 1/2 cup cocoa
– 75g unsalted butter
– 200g icing sugar
– 250mL of milk
– 200g desiccated coconut
|Green and Gold!|
For Pandan Swirl Lamingtons
1. Pre-heat oven to 180 degrees Celcius or 350 degrees Farenheit
2. Lightly spray a 20cm x 30cm tin then set aside
3. Beat eggs, sugar, vanilla essence and butter until well combined (for at least 3 minutes)
4. Fold in 1/2 baking powder and flour into the above mixture until well incorporated
5. Repeat step 4 until all flour is mixed in
6. Divide batter into two equal portions then set one bowl aside
7. Add pandan flavouring to one bowl and mix for approximately a minute
8. Alternatively spoon roughly even amounts of each colour batter into the tin going around the edges first before coming into the centre of the tin
9. Using a skewer or back of a spoon, swirl mixture in tin to create a marble effect
10. Pop into the oven and bake for approx. 20 minutes (checking at the end to see if skewer comes out clear)
11. Leave in tin to cool for about 5 minutes before popping onto cooling rack and then place into the freezer for 15 minutes to cool (or leave to cool at room temperature for an hour)
For Chocolate Icing
1. In a saucepan, melt butter and then add milk until well combined
2. Slowly add sugar and cocoa and whisk until no visible lumps appear then set aside
1. Cut Pandan Swirl sponge into equal bite size squares (about 4x5cm)
2. Dip Pandan Swirl squares into chocolate icing then let drip dry before transferring to bowl of desiccated coconut
3. Leave to set and dry for about 5 minutes before consuming!
Hope you all loved the twist on this Aussie classic! Even if you aren’t a Rugby Union fan, this recipe is still going to win you some brownie points. Leave a comment below if you give these beauties a try! They’re so simple and still so perfect just like the Wallabies team 😉
Thinking of you and wishing you all the best!
GO THE WALLABIES!