BEV Butcher from Muckleford sent in her delicious recipe for vanilla slice.

VANILLA SLICE

  • 2 sheets puff pastry
    Filling:
  • 1/2 cup caster sugar
  • 3/4 cup custard powder
  • 2 tspn gelatine
  • 2 cups cream
  • 3 cups milk
  • 1 tspn vanilla essence
  • 1/4 cup cornflour
    Icing:
  • Icing sugar
  • 1 tbspn butter, soft
  • 1 tspn vanilla essence
  • A dash of boiling water

Preheat fan-forced oven to 210C.

Place baking paper on two oven trays and put the thawed sheets of pastry on the trays.

Prick pastry sheets all over with a fork and bake for 10 minutes or until brown.

Remove cooked pastry from oven trays and cool on a cake rack.

Filling

BLEND custard powder, cornflour, gelatine and sugar in a heavy-based saucepan.

Gradually stir in the milk and cream, stirring constantly over medium heat, until the custard boils and thickens.

Remove from the heat and stir in vanilla essence.

Place plastic wrap onto the surface of the custard to prevent a skin forming. Cool completely.

Place one sheet of cooked pastry onto a plate or board, cover with custard, then top with a second sheet of pastry.

Top with vanilla icing made by combining all the ingredients together.

Refrigerate for several hours or overnight.

Cut into squares using a sharp, serrated-edge knife.