Caramilk Fairy Bread Lamingtons

The best combination of two famous Australian treats – fairy bread and lamingtons, made even better with Caramilk!

Done in 2 hours

Serves 4

Dish by Spencer Lengsfield

Ingredients

for the sponge

125gunsalted butter

220ggranulated sugar

3eggs

260gplain flour

1 tspvanilla extract

3.5 tspbaking powder

125mlwhole milk

1/2 tspsalt

for the ganache

320gCaramilk

140mldouble cream

Pinchsalt

to serve

Hundreds and thousands

90gcaramilk, crushed

Caramilk is an Aussie icon, so of course it had to be included in this mashup of Australian desserts.

Method

Start by making the sponge. Cream together the butter and sugar, then add the eggs one at a time, beating until everything is light and fluffy.

Add the vanilla and milk, and gently beat that in. Sift together the flour and baking powder, then fold that into the wet mixture along with the salt

Preheat the oven to 160 C fan. Line a 20 x 30 pan with greaseproof paper, then pour in the batter. Smooth out the top, then pop into the oven for 20-25 minutes or until a toothpick inserted into the centre comes out clean.

Allow to cool for 5 minutes before removing from the pan, place on a wire rack, and leave to cool completely - around 1 to 2 hours

Meanwhile, make the ganache. Warm the cream in a pan over medium heat, bringing it to a simmer not a boil.

Finely chop the Caramilk, and place into a bowl. Pour over the warm cream, cover with a plate, then leave to sit for 2-3 minutes.

Remove the plate, stir, and everything should be smooth and luscious. Finish with a little pinch of salt.

Allow the ganache to cool for at least 30 minutes. Cut the cake into squares, then freeze the squares for 1 hour to avoid crumbs in the ganache.

Spread a thin layer of melted caramilk over two squares, then roll the squares, one at a time, in hundreds and thousands so they’re completely covered. Once both squares are covered, pipe a thick layer of ganache in between them. Repeat with the remaining squares, and enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.