Lucky Prawn Love Lamington. Photograph courtesy of The Lucky Prawn Chinese Bistro / Hawke's Beer and Leisure Centre. The way to someone’s heart is through their stomach. Or, perhaps, it’s just the way to T Australia editors’ affections. This Valentine’s Day we’re taking a leaf out Hawke’s Brewing Co. and The Lucky Prawn’s book and whipping up their easy-to-make Lucky Prawn Love Lamington.
Lucky Prawn Love Lamington
Ingredients
Batter
6 Eggs
225g Sugar
225g Self Raising Flour 50g Corn Flour
50g Butter
125ml Water
Chocolate Sauce
250g Icing Mixture
25g Cocoa Powder Nestle 25g Butter
150ml Milk
Method
Sponge
Using a mixer, beat egg on high for 5 minutes then add sugar slowly. Once ribboning is achieved, stop.
Sift Self Raising and Cornflour together.
Fold Flour into Egg Mixture to make batter.
Add Melted butter to water and fold through batter.
Line a baking tray approximately 30cm x 30cm and line with baking paper. Pour out the mixture and bake at 175-degrees for 30 minutes.
Remove from oven and Cool in Tray.
Chocolate Sauce
Mix icing sugar, cocoa powder and milk together. Add melted butter (if it’s looking a little thick add more milk).
Build
Once cool, trim to squares and cut sponge.
Dip each cake in chocolate sauce then roll in desiccated coconut. Set in the fridge or coolroom.
Once set, serve with vanilla ice cream enjoy eat on its own. Keep in an airtight container for up to three days.
