Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah cooks Vanilla slice (recipe courtesy of Women’s Weekly)

Ingredients

2 sheets frozen puff pastry, thawed

1 cup caster sugar

1 cup cornflour

1/2 cup custard powder

1 litre milk

60 gram butter

2 egg-yolks

2 teaspoon vanilla extract

Passionfruit icing

1 1/2 cup icing-sugar mixture

2 teaspoon butter

2 tablespoon passionfruit pulp

2 teaspoon water

Method

1 Preheat oven to very hot, 220°C. Lightly grease and line a 20 x 30cm slice pan with baking paper.

2 Grease and line 2 baking trays. Place pastry sheets on oven trays. Bake for l0-12 minutes, until golden. Gently flatten pastry with hand. Trim pastry to cover base of prepared pan.

3 In a jug, combine sugar, cornflour and custard powder. Add a little of the milk to form a smooth paste. Place paste in a large pan with remaining milk and stir until smooth.

4 Add butter and bring to the boil. Reduce heat and simmer, stirring, for 5 minutes or until mixture is thick and smooth. Remove from heat. Add egg-yolks and vanilla. Pour over prepared pastry sheet. Top with remaining trimmed pastry sheet. Chill for 1 hour.

5 Meanwhile to make passionfruit icing; combine icing sugar, butter and passionfruit pulp in a small heat-proof bowl. Stir in enough water to make a smooth paste. Place over saucepan of simmering water and heat gently, stirring for 2-3 minutes until mixture is of spreadable consistency. Spread over pastry. Chill for 20 minutes until set. Cut into squares.

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