You can keep your custard pies; the lamington is the perfect Kiwi pud for making a point.
Silken sponge, dipped in melted chocolate, and tossed in desiccated coconut ... mmmmm, the lamington is such a fantastic dessert. And like all good desserts, especially those made of 85 per cent whipped cream, it has a very messy landing.
When it's landing on your shoes as you try to shovel it into your mouth, this is most unfortunate. But when its target is someone who needs a bit of their saintly veneer messed up; who seems happy to accept the baubles of power without being able to make the hard decisions; who needs a little gentle coaxing with deliciousness to bring him back to reality, it really can't be beaten.
That's not to say we should all go around throwing things at people we disagree with. And we have to choose our lamingtons wisely. Any that come from my kitchen would be hard enough to knock a man out cold. Mine, and almost any supermarket brand you could care to mention, are off the "dessert of dissent" list. But pillowy-soft and wedged together with lashings of cream? You bet.
After all, the political lamington is just the Australasian cousin of the infamous cream pie, more commonly found on the faces of the mighty in Northern climes. But as befits us, the lamington is less flamboyant, more "heartland Kiwi" than any other cake of complaint, even though it is most certainly an Australian import, having been inadvertently produced by the kitchen of Lord Lamington, the Governor of Queensland from 1896 to 1901. (Lamington apparently hated lamingtons, referring to them as "those bloody poofy, woolly biscuits.") He may have approved of them as protest fodder, however.