Makes 8 slices
* 200g/7oz packet Lattice biscuits (though any flat-square biscuit will work, failing this you can use puff pastry)
* 600ml or 1 Pint of thickened cream
* 100g/3.5oz packet Vanilla Pudding mix
Line a 20 x 30cm lasagne dish with baking paper. Layer with 8 Lattice biscuits flat side up. In a bowl, mix cream and pudding until thick, then spoon onto the biscuit base.
Top with another layer of biscuits, shiny side up. Refrigerate for at least 30 minutes before slicing and serving.
Any flat cracker/Sao/Huntley & Palmers/Cream Crackers/both puff pastry and shortbread pastry work (after baked in the oven first of course). Simply lay the sheets of pastry out on baking paper, cook as per instructions on the packet, generally 180C 7-8 minutes and then let cool. cut into equal sized squares.
NOTE: I LOVE THIS SLICE WITHOUT ICING, IT’S MORE THAN ENOUGH. BUT IF YOU WANT IF YOU JUST CAN’T HELP YOURSELF, HERE’S THE ICING/FROSTING RECIPE;
For a real ‘razzle, dazzle’ finish, top with this super simple Passionfruit Icing.
Makes 1⁄2 cup
* 1 cup (120g) icing sugar
* 1 tablespoon passionfruit pulp
* 1 teaspoon (15g) butter, softened
In a bowl, mix the ingredients together until an even spreadable consistency is reached. This icing is also lovely on the Coconut Cupcakes, page 144 of 4 Ingredients Menu Planning.
I FIND THE COTTEE’S PUDDING MIX THE BEST, AND YES YOU CAN MAKE A CHOCOLATE SLICE WITH CHOCOLATE PUDDING MIX.
IGA’S STILL STOCK INSTANT PUDDING MIXES, OF COURSE IT GETS DOWN TO YOUR LOCATION.
If you can’t find any pudding mix, then instead of the pudding mix and cream, go with this. Not as simple and a few more ingredients but a good back up if you are struggling to find oldie but a goodie:
* 1/4 cup caster sugar
* 1/2 cup custard powder (any brand)
* 1 & 1/2 cups of cream
* 2 & 1/2 cups milk
* 1 tsp vanilla essence