Pick & mix lamingtons

• packs softened butter4 x 250g g

  plus extra for greasing

• self-raising flour↗4 x 280g/10oz g
• caster sugar↗4 x 250g/9oz g
• baking powder↗1 tsp tsp
• large eggs↗16
• pots natural yogurt4 x 150ml ml
• vanilla extract↗4 tsp tsp
• 1 jar of lemon curd
• 1 jar of seedless raspberry jam↗
• 1 jar of lime marmalade
• desiccated coconut↗4 x 140g g
• bag of love hears and 60 x roughly 10cm squares of pretty paper131g g

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking or roasting tin with baking parchment.

2. 2

   Beat 250g butter, 280g flour, 250g sugar, ¼ tsp baking powder, 4 eggs, a pot of yogurt and 1 tsp vanilla together with an electric whisk until lump‑free. Spoon into tin and bake for 25 mins until a skewer poked in comes out clean. Repeat three more times to make 4 sponges. Cool on wire racks. Sponges can be wrapped well in cling film and frozen for up to a month.

3. 3

   Trim edges off each sponge, then cut each into 15 x roughly 5cm squares. Warm the lemon curd, jam and marmalade in separate pans until runny, sieving the marmalade of its bits. Tip the coconut onto a tray. Brush each square on the top and sides with either curd, jam or marmalade – then dip into coconut. Can be made the day before and stored in airtight containers. Top with love hearts and sit on squares of coloured paper before the wedding.