Custard Slice Recipe

375 g/13 oz/1 packet of puff pastry (paste), thawed if frozen
2 egg yolks
25 g/1 oz/2 tbsp caster (superfine) sugar

15 g/2 tbsp plain (all-purpose) flour

150 ml milk
1.5 ml vanilla essence (extract)

60 ml/4 tbsp strawberry or raspberry jam (conserve)
175 g/6 oz/1 cup icing (confectioners') sugar, sifted
15 ml/1 tbsp water
Glace (candied) cherries and angelica leaves, to decorate

Method:

Roll out the pastry thinly to a 33 cm/13 in square on a lightly floured surface. Cut into three 11 cm wide strips. Place on a dampened baking (cookie) sheet. Bake in a preheated oven at 220°C/425°F/gas mark 7 for about 10 minutes until risen, crisp and golden. Transfer to a wire rack to cool.

Blend the egg yolks with the sugar and flour in a bowl. Bring the milk almost to the boil, then pour into the bowl, stirring all the time. Return to the saucepan, bring to the boil over a gentle heat and cook for 2 minutes, stirring all the time, until thickened and smooth. Stir in the vanilla essence, cover with a circle of wetted greaseproof (waxed) paper and leave to cool.

Place one sheet of pastry on a serving plate. Spread with a little jam, then half the custard. Spread a second layer of pastry with jam and place on top. Cover with the remaining custard. Top with the remaining sheet of pastry. Blend the icing sugar with enough water to form a smooth paste. Spread over the top. Decorate with halved glace cherries and angelica leaves and chill until ready to serve.