Rice Bubble Lamingtons
1 egg
1 cup of flour
90g butter
1/2 cup of caster sugar (refined sugar)
1 teaspoon vanilla essence
3/4 cup mashed ripe bananas
1/4 cup Cadbury cocoa
1 teaspoon bi-carbonate soda
1/2 teaspoon salt
1/4 cup of sunbeam sultanas
2 cups Kellogg’s rice bubbles
2/3 cup lime marmalade
1/3 cup of water
desiccated coconut
Grease and flour a 30cmx20cm lamington tin. Cream the butter and sugar together until light and fluffy then beat in egg and vanilla essence, and stir in the bananas.
Sift the flour, soda and salt together, and fold into the mixture with the sultanas and rice bubbles.
Spread the mixture into the prepared tin and bake at 180c for approximately 25-30 minutes or until cooked. Allow to cool, then cut into squares.
Spoon the marmalade into a saucepan and stir in the water. Bring to boil over a low heat, and use to brush each square of lamington before tossing in the coconut to coat.