in fact our governor or the second Baron of lamington that's where the name comes from was obviously so taken with his newfound delights he referred to them as those bloody puffy woolly biscuits so Alex how do you make a traditional lamington our good governor would have approved of well Steve the first thing you've got to do is make the traditional lamington sponge cake and we do that by beating some eggs and sugar together adding some flour a little bit of corn flour and very little butter really it sort of so less fat less fats and much better for us so the first process is to beat the eggs and the sugar together until they're really thick and foamy and ribbony and believe it or not that takes about 8 to 10 minutes wait to ten reduce indeed that's a long time this myth considering in those days they have no electrical appliances in kitchens everything was done by hand I mean that looks like a lot of hard work it's really hard way a lot of elbow grease tell you what what do you like to have a go oh if you insist absolutely be my guess thank you well I sigh a woman's work is never done so when your eggs and castor sugar have been beaten to a thick ribbony consistency it's time to fold in the flour and the cornflour when you have folded in all of your ingredients it's time to pull the batter into a pre lined lamington tray and placed in the oven at 180 degrees for approximately 25 minutes cake is cooked when it's starting to shrink from the sides and a skewer comes out clean it is best to cut your cake into squares the following day as fresh cakes tend to be too crumbly and crumbs will end up in the chocolate mixture dip your sponge square into your chocolate mixture and using two forks turn the sponge around to evenly coat it then remove your chocolate coated sponge and place it into a bowl of desiccated coconut shake the coconut around the chocolate square and then remove with a clean fork and you have it readily made lamington and repeat with the remaining sponge squares well there we have it thanks to an absent-minded kitchen hand a mad French chef and Lord lamingtons name we're still enjoying these culinary delights over a hundred years later you