Lamington Balls

I discovered this recipe in Taste magazine, and thought I should share it with you.

It is a great twist on the original Lamington recipe. I always make so much mess making Lamingtons, this recipe will cut down the cleaning up. Soooooo easy!

A splash of coconut rum twists an Aussie childhood favourite into a grown-up treat.

Makes 20

Prep 40 mins (+ 1 1/2 hours chilling time)

400g pkt jam sponge roll, sliced
60ml (1/4 cup) thickened cream
1 tbs Malibu liqueur
250g good-quality dark chocolate, chopped, melted
120g shredded coconut

1 Line a large baking tray with baking paper. Crumble the jam roll into a bowl. Stir in the cream and Malibu. Roll tablespoonfuls of the mixture into balls. Place on prepared tray. Place in the fridge for 1 hour or until firm.

2 Line a large baking tray with baking paper. Place the coconut in a shallow bowl. Use a fork to dip the balls, 1 at a time, in melted chocolate to coat. Gently tap the fork on the edge of the bowl to drain excess chocolate. Roll in coconut to coat. Transfer to prepared tray. Place in the fridge for 30 minutes to set.