Soft Brown Sugar
This popular sugar is used...
- Ingredients
- Method
Ingredients
Lamingtons
- 1 ⅓ cups (270g) firmly packed Chelsea Soft Brown Sugar
- ¾ cup (185ml) milk
- 125g butter, cubed
- ½ cup (50g) cocoa powder
- ¼ teaspoon bicarbonate of soda
- 1 cup (150g) self-raising flour
- 2 tablespoons plain flour
- 3 eggs, lightly whisked
Chocolate Icing
- ½ cup (80g) Chelsea Icing Sugar, sifted
- ⅓ cup thickened cream
- 80g dark chocolate, roughly chopped
- 1 cup (75g) shredded coconut
Chelsea Products in Recipe
Icing Sugar
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Method
Preheat oven to 160ºC (140ºC fan forced). Grease a 26cm x 16cm slice pan. Line base and sides with baking paper, allowing a 2cm overhang.
Combine Chelsea Soft Brown Sugar, milk and butter in a large saucepan. Use a fine sieve to sift the cocoa and bicarbonate of soda over the mixture. Place the pan over medium heat and stir continuously with a wooden spoon or until the mixture is smooth (do not boil mixture). Remove pan from the heat and pour mixture into a large mixing bowl. Allow to cool for 5 minutes.
Sift self-raising and plain flours into another bowl. Add half the flour to the butter mixture and beat with an electric mixer until smooth. Repeat with the remaining flour. Add the eggs and continue to beat until well combined.
Pour the mixture into the prepared pan and gently tap the pan on a bench to release air bubbles. Bake for 35 - 40 minutes or until a skewer inserted in the centre of the cake comes out clean. Transfer to a wire rack to cool.
Meanwhile, combine Chelsea Icing Sugar and cream in a small saucepan stirring over a medium heat until icing sugar has dissolved. Remove from the heat, add chocolate and stir until melted and mixture is smooth. Allow to cool for 10 minutes to thicken slightly.
Cut cake into 16 squares. Pour chocolate icing over top of cut cake and allow to drizzle down the sides. Sprinkle coconut on top and sides of cake. Allow to set for 20 minutes before serving.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Icing Sugar
Icing sugar can also be...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
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- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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