Custard slice

1.Line a deep, 20cm (base measurement) square cake pan with baking paper, extending paper at two opposite sides for handles. Place half the biscuits over base of prepared pan, in a single layer, trimming to fit it necessary.

2.Place caster sugar, custard powder and half the milk in a heavy-based saucepan. Whisk until smooth. Whisk in cream, vanilla and remaining milk. Place saucepan over moderate heat. Cook and whisk for 5 minutes or until custard comes to the boil. Whisk constantly, for 2 minutes or until very thick.

3.Pour warm custard over biscuits. Level surface. Top with remaining biscuits, trimming to fit if necessary. Chill for 2 hours or until set.

4.Combine passionfruit pulp and sifted icing sugar in a bowl; add a little water if required to make thick and spreadable. Spread icing over slice. Chill for 1 hour. Remove slice from pan. Cut into 10 rectangles, using biscuits as a guide. Serve.