With World Chocolate Day just around the corner, Violet Crumble commissioned a study to find out what dessert is in the hearts and minds of Australians across the nations.
Apparently, it’s Lamingtons!
84% of Aussie rated Lamingtons their #1, Chocolate pavlova came in second with 68%, chocolate crackles at 63% and chocolate brownies at 62% made it to the top 10!
Now a traditional lamington involves a light sponge, cream, jam and chocolate rolled in coconut but…
Violet Crumble have released their own recipe so you can create a ‘Violet Crumble’ lamington at home!
“Combining two nostalgic favourites to create a Violet Crumble Lamington was a blast for our team! Pairing these chocolate dessert icons is the perfect way to celebrate World Chocolate Day in a truly Australian way.”
200g-250g Australia’s Violet Crumble
1 square 20cm x 20cm vanilla sponge cake
3½ cups icing sugar (sifted)
¼ cup cocoa
150ml boiling water
1½ tablespoon butter (or coconut oil)
- Shatter the Violet Crumble into pieces, leaving some larger chunks. Divide into 2 bowls, leaving some spare to use as a garnish before serving.
- Cut the sponge cake in to 16 square pieces (making 4 cuts horizontally and 4 cuts vertically)
- Mix sifted icing sugar, cocoa, boiling water, and melted butter in a bowl.
- Dip a cake square into the chocolate mixture, coating evenly on all sides and allowing the chocolate mix to soak in slightly.
- Lift out gently using 2 forks, allowing excess icing to drip off. Transfer to one of the bowls containing Violet Crumble shatter. Coat on all sides and transfer to a lined tray to set.
- Repeat with remaining squares. When you have coated ½ of the squares, start using the 2nd bowl of Violet Crumble shatter. The shatter will start to stick together with the icing which has fallen off the sponge. Dividing the shatter into 2 bowls means there’s enough crumb to coat all your squares.
Sprinkle with extra Violet Crumble and enjoy!