I had intended on following Bill Granger’s recipe for Lamingtons themselves but the sponge mix didn’t set and with 6 eggs in it I wasn’t overly surprised. So after a quick re-think I whizzed up a batch of Nigella’s trusty cupcakes and then topped each with lamington icing.

I wont bore you with the cupcake recipe now I’ll just tell you about the chocolatey topping…

Ingredients (to top 12 cupcakes)

• 50g dark chocolate
• 125g icing sugar
• 5g butter
• 30ml milk
• 60g desiccated coconut

Method

1. Put icing sugar, chocolate, milk and butter in a heatproof bowl & melt over a simmering pan of water
2. Put the coconut on a plate
3. Dip each cupcake into the melted icing mix, ensure each cake has a generous coating
4. Dip into the coconut
5. Leave to dry