INGREDIENTS
• 125 g Clover Farmstyle butter
• 200 g (250 ml) sugar
• 4 eggs
• 420 g (750 ml) cake flour
• 2 teaspoons (10 ml) cream of tartar
• pinch of salt
• 1 cup (250 ml) Clover fresh full- cream milk
• 1 teaspoon (5 ml) bicarbonate of soda
• 1 teaspoon (5 ml) vanilla essence
Chocolate syrup
• 400 g (500 ml) sugar
• 50 g (125 ml) cocoa
• 375 ml water
• 50 ml Clover Farmstyle butter
• 1 teaspoon (5 ml) vanilla essence
• coconut to roll in
Method
1. Beat the butter and sugar until light and creamy.
2. Add the eggs one by one, beating well after each. Sift the flour, cream of tartar and salt together. Heat a little of the milk, add bicarbonate of soda and mix.
3. Add to the butter mixture. Add alternate quantities of flour mixture and milk mixture to butter mixture and mix. Add vanilla essence and mix.
4. Dish spoonfuls of the mixture into a greased muffin pan and bake in a preheated oven at 180 °C for 10 minutes until test probe comes out clean.
5. Meanwhile, prepare the syrup by heating the sugar, cocoa and water in a casserole dish over low heat until the sugar has dissolved. Bring to the boil, add butter and vanilla essence and remove from the stove.
6. Dip each lamington in warm syrup until covered, roll in coconut and turn out on a cooling rack to dry.
Serve.