Vanilla slice with passion fruit

This bakery classic is fantastic for a crowd, and the sweet custard uses good old Bird’s for a nostalgic flavour.

Serves 12 • Prep 15 mins, plus chilling • Cook 12 mins

2 x 375g packs ready-rolled puff pastry 225g caster sugar

100g cornflour

60g custard powder

1ltr whole milk

60g butter

2 medium egg yolks

2tsp vanilla extract

100ml double cream, whisked to soft peaks

For the passion fruit icing:

3 passion fruit

150g icing sugar

20g butter, melted

You will need:

2 baking sheets; 20x30cm baking tin, lightly greased and lined with 2 strips of baking paper to form a cross

1 Heat the oven to 220C Fan/gas 9

(or as high as your oven will go).

2 Unroll the pastry sheets, still on their paper, onto the baking sheets. Bake for 12 mins, until puffed up, golden and cooked through. Leave for a couple of mins then, using a clean tea towel, gently flatten the pastry. Trim the edges to fit in the tin.

3 Meanwhile, in a large jug, combine the sugar, cornflour and custard powder. Add a little milk to form a smooth paste, then pour into a large pan and stir in the remaining milk, until smooth.

4 Add the butter then bring to the boil. Reduce the heat and simmer, stirring/ beating with a spatula/wooden spoon, for 4-5 mins or until the mixture is very thick and smooth. Remove from the heat, and beat in the egg yolks and vanilla. Pour into a bowl, cover the surface with cling film and chill. Once the custard is completely cool, beat in a stand mixer or food processor, then fold in the double cream.

5 Arrange one pastry sheet in the base of the tin, then spoon on the custard, smoothing to a single layer to the edges of the tin. Top with the second pastry sheet. Cover with baking paper/cling film. Chill for 1 hr or overnight.

6 For the passion fruit icing, sieve the passion fruit pulp and juice, reserving the seeds. In a bowl, combine the icing sugar, butter and passion fruit juice to make a smooth consistency. Stir in two-thirds of the reserved seeds.

7 Using the baking paper to help, remove the custard slice to a board. Spoon over the icing, then chill again until set and you’re ready to serve.

Cut the fridge-cold pastry into 12 equal-sized bars. Serve with a cuppa. Per serving: 518 cals, 24g fat, 13g sat fat, 67g carbs

TIP: Make 1 day ahead and chill until serving. Store leftovers in the fridge for up to 2 days