Classic Kiwi pink lamingtons
Makes 12
1 packet raspberry jelly
1¼ cups boiling water
300g store-bought sponge cake
2 cups desiccated coconut
½ cup cream, lightly whipped
¹/³ cup raspberry jam
1. In a bowl, combine jelly crystals with boiling water and stir until crystals dissolve. Place jelly mixture in the fridge to cool and slightly set.
2. Trim any dark edges from sponge cake and slice into 12 equal rectangles or squares, as desired. Spread coconut on a tray.
3. Dip all sides of each sponge square in cold jelly mixture, then roll in coconut to coat to make lamingtons. Cut a slit in the top of each lamington.
4. Place a tablespoonful of whipped cream in the slit of each lamington, then decorate each one with a teaspoonful of raspberry jam.
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Over the Teacups
After putting my six-year-old and three-year-old to bed, I settled down on the couch to watch TV. Miss
Three decided she wanted to join Mum, but with her Barbie as well. She asked me to brush Barbie’s hair with my fingers as we couldn’t find the comb. I replied, “No, it’s bedtime. You’ve had your kiss and cuddle and a story. It’s Mum’s quiet-time.” So what does my beautiful little girl turn around and say to me? “You’re fired!”
Robyn, Kaiapoi
ANIMAL ADVICE
My five-year-old grandson, who has been at school for two months, imparted some excellent advice recently. “If you get into a rhinoceros’ enclosure, don’t move because their eyes have evolved to register movement.” He told me he had learnt this at school. It’s just one of the many amazing revelations he has passed on in his five short years!
Daniel’s Nana, Manawatu
JAM PACKED
My sister’s eyesight is not the best. Recently, she put a dollop of raspberry jam, instead of tomato sauce, into the
mince. She scooped out as much as she could and said if her husband complained – which was likely – she would just call it “sweet and sour”!
Mrs BM Farrant, Christchurch
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