175g unsalted butter, chopped, at room temperature
¾ cup caster sugar
2 teaspoons vanilla extract
3 eggs 3 eggs
1¼ cups self-raising flour
¼ cup custard powder
½ cup milk
Custard, to serve
75g unsalted butter, melted
½ cup firmly packed brown sugar
2 tablespoons golden syrup
425g can mango slices in syrup, drained, cut into 5mm thick slices
415g can stoneless black cherries in syrup, drained
450g can pineapple slices in syrup, drained, halved
Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above edges.
To make topping, place butter, sugar and syrup in a bowl. Stir to combine. Spread evenly over base of prepared pan.
With long side of pan facing you, arrange mango slices, slightly overlapping, over one-third of the butter mixture. Arrange cherries over the middle third, then pineapple over the remaining third.
Beat butter, sugar and vanilla in the small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
In two batches, add combined sifted flour and custard powder with milk, stirring until combined. Spread over fruit in pan. Smooth over top. Place pan on an oven tray.
Cook in a moderately slow oven (160C) for about 35 to 40 minutes, or until just firm in the centre when lightly touched. (Cover top with foil if over-browning.) Stand in pan for 15 minutes before removing.
Serve warm or cold with custard.