This old fashioned custard slice with a passionfruit icing is bound to be a hit with the whole family. There are lots of shortcuts so it’s a breeze to make, and it tastes just as good as the bakery favourite.
Ingredients
- 1/3 cup boiling water
- 3 tsp gelatine
- 900g thick custard
- 1 pkt Arnott’s Lattice biscuits
For the icing
- 1 cup icing sugar
- 3 tbsp passionfruit pulp
- 1 tsp margarine
Method
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Step 1Place boiling water in a small bowl and sprinkle over gelatine. Leave for a minute to soften, then whisk in with a fork until completely dissolved. Place custard in a large bowl. Add gelatine mixture and whisk to combine.
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Step 2Line a 20cm square cake tin with baking paper, allowing some to overhang. Arrange Lattice biscuits upside down in the base. Pour over custard, then arrange the remaining biscuits on top, right side up. You may need to cut some biscuits to make it fit.
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Step 3Refrigerate for 2 hours to set the custard.
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Step 4To make icing, sift icing sugar into a bowl. Mix in passionfruit pulp and margarine to form a smooth icing. Add a little milk if it’s too thick. Use overhanging baking paper to carefully lift slice out of tin. Drizzle icing over slice, then cut into squares and serve.
Recipe Notes
+ 2 hours setting time.
I used a large tub of Paul’s French Vanilla Double Thick custard.
Be sure to dissolve gelatine completely in the water otherwise you will end up with hard jelly lumps in your custard.
You can absolutely use tinned passionfruit pulp in the icing.
Recipe and photo by Greer Worsley.
Arnott’s has now discontinued Lattice biscuits, but this recipe for homemade Lattice biscuits shows you how to turn their SAO crackers into them, just by glazing with a simple sugar syrup. If you prefer the thinner Salada biscuits, you can easily substitute SAOs for Saladas.
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