PB and J lamingtons


A recipe for those who are enjoying some isolation cooking, this time some ‘PB and J’ lamingtons for those with a sweet tooth.

This is an edited extract from Peanut Butter by Tim Lannan and James Annabel, published by Hardie Grant Books $22.99 and is available where all good books are sold. Photographer: © Kate Berry 2020.

Makes 12–15

  • 120g unsalted butter or butter substitute, softened
  • 115g (1/2 cup) caster sugar
  • 1 tsp natural vanilla extract
  • 150ml milk of your choice
  • 2 eggs or egg substitute
  • 225g (1 1/2 cups) self-raising flour
  • 30g (1/4 cup) cornflour
  • 200g desiccated coconut
  • 60 g (1/4 cup) jam of your choice
  • 60g (1/4 cup) smooth peanut butter, softened


  • 375g (3 cups) icing sugar
  • 40g (1/3 cup) unsweetened (Dutch) cocoa powder
  • 80ml (1/3 cup) milk of your choice
  • 2 Tbsp melted unsalted butter or butter substitute

Preheat the oven to 180°C (350°F) and line a 23×13cm loaf tin with baking paper.

Whisk together the butter, sugar, vanilla, milk, eggs and a pinch of salt in a large bowl. Add the flour and cornflour and whisk to form a smooth batter. Pour into the prepared tin and bake for about 20 minutes, until a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then turn onto a wire rack to cool completely.

Meanwhile, make the chocolate icing by whisking all the ingredients together with a pinch of salt and 1/2 tablespoon of hot water. Fill a wide bowl or baking tin with desiccated coconut.

Slice the sponge into 6–8 squares and refrigerate for 15–20 minutes. Then, working one square at a time, dip each sponge in the icing to coat completely, then roll immediately in the desiccated coconut. Place the dipped squares in the freezer for 1–2 hours to firm up.

Remove the sponge squares from the freezer and cut each in half crossways using a large serrated knife. Carefully spread jam on one cut side and peanut butter on the other. Sandwich the two layers together with jam and peanut butter facing. Store lamingtons in an airtight container in the refrigerator for up to 5 days. 

More dessert recipes: