LAMINGTON

INGREDIENTS:

125gm butter, softened
1 cup caster sugar
1/2 tsp vanilla extract
3 eggs
1 3/4 cups self-rasing flour, sifted
1/2 cup milk
2 cups desiccated coconut

ICING

3 1/2 cups icing sugar mixture
1/4 cup cocoa powder
1 tbsp butter,softened
1/2 cup boiling water

METHOD:

1. Preheat oven to 180C fan-forced. Greased a 20cm x 30cm lamington pan. Line with baking paper, leaving a 2 cm overhang on all sides. Using an electrical mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beat well after each addition (mixture may curdle).

2. Sift half the flour over butter mixture.Stir to combined. Add half the milk.Stir to combined. Repeat with remaining flour and milk. Spooned into prepared pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto wire rack.Cover with clean tea towel. Set aside, overnight.

3. Make icing : Sift icing sugar and cocoa powder in a bowl. Add butter and boiling water. Stir until smooth.

4. Cut Cake into a pieces.

5.  Place coconut in a dish.Using a fork, dip one piece of cake in icing, shake of excess. Toss in coconut. Place on a wire rack over baking tray. Repeat with other remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.

ROSELLAS JAM

INGREDIENTS:

1kg Rosellas
4 cups water
4 cups sugar
2 tbsp lemon juice

METHOD:

1. Wash your rosellas in a dish of water. Remove the red fleshy calyx and the pods,and save each separately.(I run a knife gently around the bottom of the calyx near the steam and the calyx will unwind off.You will soon get the gist of what I mean). Place the pods in a saucepan, just cover with water and boil until soft. Remove from heat, strain and save the liquid. Place  the red calyx in a saucepan and using the liquid from the pods, just cover them.

2. Simmer over heat until soft,removeand measure the volume and add an equal amount of sugar. (That is- 1 cup of liquid with calyx to 1cup of sugar). Replace on the heat and simmer, stirring occasionally for 30-40 minutes. Remove and cool slightly then bottle in sterilised jars. If jam doesn't set, reheat and add jam setter.

*The pod have to be green as this indicates pectin is present.You can also make rosella cordial the same way, just add more water.