Last night saw the close of my first ever run crochet classes. They have been six glorious sessions
I thought long and hard about what to teach on this course, it was designed to inspire a love of crochet but aimed mainly at beginners. As always with my life that was not what happened, I had an eclectic mix of crochet ability that signed up which made me think even deeper as to what I should be teaching. Challenge was what I decided upon. No granny squares for us as beginners and not just the basics. I threw the group into making a full size blanket/afghan, with a multitude of stitches. Let's not keep things simple, lets not worry that tension with different stitches comes into play or indeed that these wonderful women did not know I was making them use stitches many who have crocheted for years have not tried. So we covered, chain, slip stich, double, treble, puffy spike, bobble, granny and the cosy stripe (an Attic 24 ism) And... they achieved it all.
|This lady had never crocheted before!|
|This lady was very enthusiastic and tried several colour |
combinations for her edging. This completed blanket
has now been gifted to her daughter and taken away to university.
Each class I make a cake to satisfy any sweet tooth cravings whilst crocheting, chatting and generally having a jolly good time. On IG (Instagram) this week I noticed a photograph of a chocolate covered something with desiccated coconut on. Not knowing what is was, I asked and the reply from Australia came back with 'Lamingtons'. Now I have very good Australian friends, but I have obviously led a sheltered Australian life as I had no idea what they were. A quick google later and I had this weeks cake all sorted.
There are many slightly different versions out there on the net and as usual I couldn't decide on which to follow, so I mashed a couple of three recipes up, taking what I liked from each and created my own. Although I am sure if I searched hard enough, this recipe might be 'out there' too.
You will need:
125g soft butter
1 cup sugar
1 tsp vanilla extract
1 3/4 cup self raising flour
1/2 cup milk
150g dark chocolate
300ml double cream
Preheat oven to 160 degrees (fan oven)
Grease a square 30 cm tin and line with baking paper.
Beat butter, sugar and vanilla until light and fluffy. This will take a few minutes.
Add eggs, one at a time and a spoon full of flour with each help to help prevent curdling and beat well.
Stir in half of the flour over the butter mixture. Once combined add half of the milk. Stir till combined.
Repeat with the remaining flour and milk.
Spoon into cake tin, smooth the top of the mixture.
Bake for 30 minutes or until skewer when inserted comes out clean. Do not over bake as the lightness of the sponge will be lost.
Leave in tin for approx. 10 mins before removing to cooling rack.
Once cooled cut cake horizontally in half.
Some recipes at this point call for the cake to be covered with a tea towel and left over night. Others say put the cake in the freezer for half an hour. The idea being that the sponge then will be less likely to crumble when being covered with the chocolate. You decide what suits you best. I went with the freezer option and I will do that again.
Melt chocolate and cream together in a Bain Marie, do not allow the mixture to boil.
Remove from heat.
Place coconut on a flat plate.
Remove cake from freezer or wherever you chose to have it and cover one half with raspberry jam, don't be too stingy with the jam.
Sandwich layers together.
Cut cake into generous bite size squares.
This is the messy bit, cover each square in the chocolate mixture and then roll in the coconut. Place on wire rack. NOTE: if the chocolate mixture become too gloopy, place in the microwave for a few seconds to heat it to a slightly runnier consistency, do not over heat!
Once all squares are covered place in fridge to set the chocolate and remove from fridge 30 minutes before wishing to indulge! They should keep for a couple of days.
NOTE: I did not cover all the squares as not everyone likes coconut. For those people I gentle simmered fresh raspberries to make a semi coulis sauce and served tehm with a small pot of very thick cream. Yum!
|I meant to take a photograph of the Lamingtons |
with and without covering, but we ate them
before I remembered!
Thank you to all those of you who over the last few weeks have told me if you have made any of my bakes. I love hearing from you and to any adaptations you may make. Keep baking and letting me know. Also if there is a cake you think I should try, lead me to it!
♥ Have you ever made Lamingtons? Do you know the history behind them? ♥