There’s a warm hush in this kitchen, the kind that comes when the oven hums and everyone’s gathered close. This Raspberry Jam Lamington Slice is the kind of recipe you tuck into a recipe box and reach for on rainy afternoons. It tastes like porch swings, sun-warmed jam jars, and the hush of good company.
Why make this recipe
Because it’s a sweet little heirloom — easy to pull together, but full of layers that feel like a warm hug. The crisp puff pastry, silky custard, glossy raspberry jam, and nostalgic jam lamingtons on top make it a showstopping slice for potlucks, tea on the back porch, or Sunday supper.
How to make Raspberry Jam Lamington Slice
Ingredients:
- 1 sheet frozen puff pastry, just thawed
- 140g (2/3 cup) caster sugar
- 100g (2/3 cup) custard powder
- 750ml (3 cups) milk
- 2 tsp vanilla essence
- 50g butter, chopped
- 200ml thickened cream
- 1 tbsp water
- 1 tsp gelatine powder
- 155g (1/2 cup) raspberry jam, warmed
- 9 jam lamingtons
Directions:
- Preheat oven to 200 degrees C/180 degrees C fan forced. Line a baking tray with baking paper. Place pastry on prepared tray and cover with a sheet of baking paper. Top with another baking tray. Bake for 20-25 minutes or until pastry is golden and crisp. Remove from the oven, lift off the top baking tray and baking paper, and set aside to cool completely.
- Place sugar and custard powder in a saucepan. Gradually whisk in milk until smooth. Whisk in vanilla. Cook over medium heat, stirring constantly, for 5 minutes or until custard comes to the boil. Cook, stirring, for a further 2 minutes or until thickened. Whisk in butter. Cover the surface of the custard with baking paper and set aside for 5 minutes to cool slightly.
- Line the base and sides of a 5cm-deep, 20cm (base size) square cake pan with baking paper, allowing paper to overhang the sides. Trim the pastry sheet to fit in the base of the pan, then place in base, flat-side down.
- Whisk cream into the custard until smooth. Pour over the pastry base and smooth the surface. Cool for 30 minutes. Place in the fridge for 4 hours, or overnight, to set.
- Place water in a small microwave-safe bowl. Sprinkle with gelatine and stir to combine. Microwave for 10 seconds (do not overheat). Use a fork to whisk until gelatine dissolves. Stir into jam, then spread evenly over the set custard layer and smooth the surface. Place in the fridge for 5-10 minutes, or until just starting to set (the top should feel sticky to the touch). Arrange lamingtons, touching, over the top of the jam layer. Return to the fridge for 20 minutes or until jam is set.
- Use the overhanging paper to lift the slice from the pan. Trim pastry and custard edges, if necessary. Cut into 9 pieces (between the lamingtons) to serve.
How to serve Raspberry Jam Lamington Slice
Serve chilled or just slightly cool from the fridge, with a cup of strong tea or a mug of milky coffee. Each square is already topped with a jam lamington, so plate them like little desserts at a family table and watch the smiles spread.
How to store Raspberry Jam Lamington Slice
Keep wrapped in the refrigerator for up to 3 days. If your kitchen gets warm, keep it chilled on the counter only long enough to serve — the custard and jam prefer cool, steady company.
Tips to make Raspberry Jam Lamington Slice
- Make sure the puff pastry is fully crisp and cooled before adding the custard to keep the base from going soggy.
- Warm the jam slightly so it’s easy to spread; the gelatine helps it set firm on top.
- Use full-fat cream for the silkiest custard finish.
- If your jam is very runny, cook it briefly to thicken before adding gelatine, or reduce the water slightly.
Variations (if any)
- Swap raspberry jam for strawberry or mixed berry jam for a different fruity note.
- For a chocolate twist, once set, drizzle melted chocolate over the lamingtons or replace jam with a layer of chocolate ganache and top with coconut-dusted lamingtons.
- Make mini versions in a rectangular pan for individual party bites.
FAQs
Q: Can I use fresh raspberries instead of jam?
A: Fresh raspberries won’t set the same way as jam — the gelatine needs a relatively thick, spreadable base. You could fold fresh raspberries into thickened jam or cook them down into a thicker compote first.
Q: How long will the custard layer stay firm?
A: When fully chilled, the custard layer will stay firm for up to 3 days in the fridge, though it’s best within the first 48 hours for the best texture.
Q: Can I make this ahead for a party?
A: Absolutely — make it the night before. It needs at least 4 hours (or overnight) to set properly, and the lamingtons should be added once the jam layer has just started to set so they stick nicely.
Q: Can I freeze leftovers?
A: I wouldn’t recommend freezing once set — the custard and pastry don’t thaw back to their original textures. Keep it chilled and enjoy within a few days.
Conclusion
If you like the idea of more lamington-inspired slices and twists on berry fillings, you might enjoy this lovely tropical take on the idea from Coconut, Oat & Raspberry Chocolate ‘Lamington’ Slice | Gather & Feast, which brings coconut and chocolate into the conversation. For a classic-hearted spin and more lamington fillings to inspire your next tea, take a look at this delightful collection at Fluffy Raspberry Filled Lamingtons Recipe – The Scranline.
Pull up a chair, cut a generous slice, and pass it around — there’s something about jam and custard and a well-loved lamington that makes the whole kitchen feel like home.
Raspberry Jam Lamington Slice
Ingredients
Method
- Preheat oven to 200 degrees C/180 degrees C fan forced. Line a baking tray with baking paper.
- Place pastry on prepared tray and cover with a sheet of baking paper. Top with another baking tray.
- Bake for 20-25 minutes or until pastry is golden and crisp. Remove from the oven, lift off the top baking tray and baking paper, and set aside to cool completely.
- Place sugar and custard powder in a saucepan. Gradually whisk in milk until smooth.
- Whisk in vanilla. Cook over medium heat, stirring constantly, for 5 minutes or until custard comes to the boil.
- Cook, stirring, for a further 2 minutes or until thickened. Whisk in butter.
- Cover the surface of the custard with baking paper and set aside for 5 minutes to cool slightly.
- Line the base and sides of a 5cm-deep, 20cm square cake pan with baking paper, allowing paper to overhang the sides.
- Trim the pastry sheet to fit in the base of the pan, then place in base, flat-side down.
- Whisk cream into the custard until smooth. Pour over the pastry base and smooth the surface. Cool for 30 minutes.
- Place in the fridge for 4 hours, or overnight, to set.
- Place water in a small microwave-safe bowl. Sprinkle gelatine and stir to combine.
- Microave for 10 seconds (do not overheat). Use a fork to whisk until gelatine dissolves.
- Stir into jam, then spread evenly over the set custard layer and smooth the surface.
- Place in the fridge for 5-10 minutes, or until just starting to set (the top should feel sticky to the touch).
- Arrange lamingtons, touching, over the top of the jam layer. Return to the fridge for 20 minutes or until jam is set.
- Use the overhanging paper to lift the slice from the pan. Trim pastry and custard edges, if necessary. Cut into 9 pieces (between the lamingtons) to serve.