Raw Caster Sugar
Classic custard squares are a real tea time indulgence, and surprisingly easy to make.
Icing
Preheat oven to 180°C bake. Line two oven trays with baking paper.
Place a pastry sheet on each tray. Prick all over with a fork and bake for 25 minutes, until golden brown (you may wish to switch the position of the trays halfway through cooking). As soon as they come out of the oven, use a spatula to gently press each pastry sheet down. Leave to cool.
Line a 23cm square cake tin with baking paper (leaving an overhang at the edges to lift the slice out with later).
Mix custard powder to a smooth paste with a little of the milk and set aside. Add the rest of the milk to a medium-sized saucepan and heat on medium until milk just starts to bubble around the edges.
Whisk in the sugar, followed by the custard powder paste. Continue to heat and whisk until boiling and thickened (3-5 minutes). Remove from heat and stir in vanilla essence.
Use a serrated knife to trim the pastry sheets to fit in the prepared cake tin, if necessary.
Place one pastry sheet in the base of the tin and top with the custard. Place the remaining pastry sheet on top (choose the flattest side to face up) and press down gently. Refrigerate for 1 hour.
Icing
Place icing sugar, butter and vanilla essence in a bowl. Mix with enough hot water for form a smooth, spreadable icing.
Spread over the top pastry layer and refrigerate for a further 30 minutes, until cold and set. Use a serrated knife to carefully cut into squares.
To serve
Icing
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