vanilla slice

Method

Pre-heat the oven to 200ð C (400ð F - Gas 6)

Leave the pastry at room temperature for a little while before rolling

Cut the contents of packet in half and roll out each piece into 30 cm squares

Place each square on an un-greased baking tray and stab all over with the tines/prongs of a fork to lessen the chance of it rising too much

Bake for about 10 minutes or until browned

Carefully trim each sheet to about 23 cm square and pat any risen areas back down with your hands

Line a 23 cm square baking tray with tin-foil and allow plenty of overlap for easy removal

Place one sheet of the pastry in the foil

Add the sugar, cornflour and custard powder to a cold saucepan, add a little milk and combine to a paste

Whisk in the remaining milk and mix well

Add the butter, heat the pan and gently bring to the boil, stirring often

Reduce the heat, stir in the vanilla essence and simmer for 3 minutes to thicken

Whisk the egg yolks in a separate bowl and then whisk into the pan

Pour the hot custard over the first piece of puff pastry, cover with the second sheet and pat down so it comes into contact with the custard everywhere

Lemon icing

Beat the lemon juice and zest in with the butter. It may help to microwave the butter for a few seconds to soften first

Beat in the icing sugar and add a little water if needed

Allow the sandwich to cool then spread the icing evenly over the top

Chill in the refrigerator