Use all the shortcuts like store-bought finger buns and vanilla instant pudding to make this cheat’s finger bun custard slice.
Ingredients
- 2 iced finger bun 4-packs
- 1 tbsp gelatine
- 600ml thickened cream
- 1/2 cup milk
- 100g vanilla instant pudding
Method
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Step 1Being careful not to separate the finger buns, cut each 4-pack in half horizontally. Place bottom halves in the base of a rectangular baking dish that holds them snugly.
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Step 2Sprinkle gelatine over 1/4 cup cold water in a small bowl. Leave for 5 minutes to soften. Place bowl in a small saucepan partially filled with a few centimetres of simmering water. Stir until gelatine dissolves. Remove from saucepan and set aside.
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Step 3Pour cream and milk into the bowl of a stand mixer with the whisk attachment, or you can use hand-held beaters. Sprinkle over the instant pudding and mix on medium speed until mixture is smooth and starting to thicken. Pour in gelatine mixture and continue whisking until smooth.
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Step 4Spread custard mixture into an even layer over finger bun bases. Top with finger bun tops and press gently into the custard layer. Wrap dish with clingfilm and refrigerate for at least 4 hours or overnight.
Recipe Notes
+ 4 hrs refrigeration.
You can buy iced finger bun 4 packs from Woolworths. Try to keep the four finger buns in each pack intact when you slice them in half.
The custard mixture should be thick enough to hold its shape before you spread it over the finger bun base.
Recipe and photo by Greer Worsley.
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