Yields: 12 Lamingtons

Ingredients

600 gm Baker Boys Mini Raspberry Lamingtons (6 x 32pc)

300 gm Barker’s Professional Custard Flavoured Patisserie Crème

24 gm Barker’s Professional Raspberry Baking Spread

Method

1. With a serrated knife, make a diagonal cut about 1.5 centimetres deep, across the top of each lamington.

2. Using a piping bag fitted with a plain round nozzle, pipe 25 grams of Barker’s Professional Custard Flavoured Patisserie Crème into the cut.

3. Pipe 2 small dots of the Barker’s Professional Raspberry Baking Spread on the top of each lamington.

Tips & Tricks

Try swapping the Barker’s Professional Custard Flavoured Patisserie Crème for Barker’s Professional Lemon Fruit Curd or Strawberry Patisserie Filling.

This Recipe Uses