Lamingtons are my favourite cake and you can't get a more Australian cake than the lamington. My problem is that to make them the traditional way takes too long. When I want a lamington I want it now, I don't want to have to make a plain cake, wait a day (because fresh cake doesn't cut or coat nicely), then go through the dipping process.

So this easy cheat on traditional lamingtons is perfect. You can have fresh lamingtons on the table in around 30 minutes, perfect if you have a sudden craving or unexpected visitors (or your kids tell you as they are going to bed that they need to take something to share for a class party the next day).

This recipe relies on a bought sponge. You can buy a double layer plain sponge at the supermarket. I buy the block sponge when it is on markdown and stash it in the freezer until I need to use it.

Having it frozen helps speed up the making process too - frozen cake is easier to cut into squares and the icing sets faster.  Of course you don't need to use the cake frozen, it's just that if it is in the freezer you don't need to thaw it.

Easiest Ever Lamingtons
Ingredients:
1 packet block sponge cake (double layer)
2 cups icing sugar
1/3 cup cocoa
¼ cup milk
¼ cup boiling water
2-½ cups coconut

Method:
Cut the sponge cake into 7cm x 5cm (approximately) rectangles. Sift the icing sugar and cocoa into a medium bowl. Add the milk and boiling water and stir until smooth. Pour the coconut into a small bowl. Use a fork to individually dip the cakes into the chocolate icing then turn them over. Don't leave them in the icing too long or they'll go soggy - just dip, cover and turn. When covered with icing remove with the fork and place them in the coconut. Turn the cakes over until they are covered in coconut. Place the lamingtons on a cake rack until the icing is set.

Here's an old tip for coating your cakes with the icing. If you have a Tupperware Pick-a-Deli (the beetroot/pickle container) put the icing into the container and then use the strainer to dip the cakes. Just put one on the strainer, lower it into the icing, lift it out, let it drain for a couple of seconds and then tip the cake into the coconut. Saves messing about with forks and getting drips everywhere. There are other similar containers around, if you have one that will hold your icing and your cake use it.

​From Debt Free, Cashed Up and Laughing

This is such a tasty dip, easy to make, inexpensive, quick and versatile!

Use it as a dip with veggie sticks or pita chips. Spread it on bread instead of butter or mayo. Add it to a salad plate. Or just eat it off the spoon!

Ingredients:
3 cups cooked chickpeas  (or use 2 cans, rinsed and drained)
5 - 6 garlic cloves, minced
3 spring onions, finely minced
1/3 cup tahini
1/4 cup lemon juice
2 tbsp soy sauce
salt, pepper and cayenne pepper to taste

Method:
Put all ingredients in a food processor or blender and purée. You can cut down the garlic if you don't like it as strong. Serve as a dip or sandwich spread.