Peanut butter toffee popcorn lamingtons

You've never seen lamingtons like this before. This recipe brings a Kiwi classic into the 21st century with the addition of peanut butter, decadent toffee and moreish popcorn

  • 30 mins preparation
  • 35 mins cooking
  • Makes 9
  • Print
This recipe first appeared in Woman's Day.
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  • 125 gram softened butter
  • 3/4 cup caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cup sifted self-raising flour
  • 1/2 cup milk
  • 3 cup sifted icing sugar
  • 2/3 cup warm milk
  • 1/2 cup smooth peanut butter
  • 3 cup crushed caramel popcorn
  • 1/2 cup thickened cream
  • 1/2 cup smooth peanut butter


  • 1
    Preheat oven to moderate, 180ºC. Lightly grease and line a 20cm square pan.
  • 2
    In a large bowl, using an electric mixer, beat softened butter and caster sugar together until creamy. Add eggs, one at a time, beating well. Beat in vanilla extract. Lightly fold sifted self-raising flour into creamed mixture, alternately with milk.
  • 3
    Spoon mixture into pan, smoothing top. Bake for 30-35 minutes until cooked when tested. Cool in pan for 5 minutes before transferring to a wire rack to cool completely. Trim edges and cut into 9 squares.
  • 4
    In a large bowl, whisk sifted icing sugar, warm milk and smooth peanut butter until smooth.
  • 5
    Spread crushed caramel popcorn over a shallow tray. Using a fork, dip each cake piece into icing, draining off excess (add a splash of milk if icing gets too thick). Roll in popcorn to coat. Place on a wire rack to set.
  • 6
    Beat thickened cream to soft peaks. Whisk in smooth peanut butter. Split cakes and sandwich together with peanut butter cream.


  • Make sure peanut butter is at room temperature.