Try this one out and I promise you WILL NOT be disappointed..



1 pkt (100g) vanilla instant pudding mix
600 ml thickened cream
1/4 cup icing sugar and a bit to dust the top of the pastry
1/2 teaspoon vanilla essence
2 sheets puff pastry


Stick the pastry in an oven on a couple of lightly greased trays (or do 1 at a time like I did - only takes about 5-10 mins) at about 220 degrees until golden brown. Flatten down a bit with a plate. Do both sheets this way and allow to cool on the benchtop.

For the filling place the instant pudding in a bowl along with the 1/4 cup of icing sugar, the cream and the vanilla.

Mix it all together with an electric mixer until a thick well mixed creamy blob is achieved.

Ladel this onto one of the sheets of pastry and spread until equal in depth. Stick the other sheet of pastry on top and gently push it down until it sandwiches the goo in the middle.

Dust the top with a little icing sugar and stick it in the fridge for an hour or two.

Cut and enjoy using a bread knife.

Hint : stab bottom sheet with a fork before putting in the oven and the top sheet score into about 50 mm squares to make cutting easier after making.

What's let of mine after a few mins with the family.... yummo.....


Grrr!!!

Just love it CD
It is definite threat to my waist line.
Muzz

Nup Skip,

It looks like fine white powder. Pic of the one I use and I have done 1 in the CO - the other in the kitchen. I used the same formula for the H/beads as BBC showed me... 3 up 3 down, in other words 9 under 15 on top.

C how ya go mate...


Grrr!!!