red ripperz vanilla slice
serves 10 | prep 30 mins (+ cooling & chilling) | cooking 1 hour 20 mins
3 sheets frozen puff pastry, just thawed
11 Red Ripperz lollies
300ml ctn thickened cream
70g (½ cup) cornflour
4 egg yolks
55g (¼ cup) caster sugar
500ml (2 cups) milk
50g unsalted butter, chopped
glacé icing
300g (2 cups) pure icing sugar
1 tsp butter, at room temperature
2-3 tbs milk
Pink food colouring, to tint
1 Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place 1 sheet of pastry on the prepared tray and prick with a fork. Top with more baking paper and a second tray. Bake for 15-20 minutes or until golden. Transfer to a wire rack and cool completely. Repeat with remaining pastry sheets.
2 Grease the base and sides of a square 23cm (base size) cake pan and line with baking paper, with sides overhanging.
3 Place 1 Red Ripperz in the freezer and coarsely chop the remaining lollies. Place chopped lollies and cream in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Cook, stirring, for 8 minutes or until melted and well combined. Remove from the heat.
4 Whisk the cornflour, egg yolks, sugar and 125ml (½ cup) milk in a saucepan until smooth. Whisk in the butter and remaining milk. Place over medium heat and cook, stirring, for 5 minutes or until thickened. Whisk in the lolly mixture until smooth.
5 Place 1 sheet of baked pastry in the prepared pan, trimming to fit. Spread half the pink custard on top. Repeat layering, finishing with a layer of baked pastry. Place in the fridge for 4 hours or until set.
6 To make the icing, combine the sugar, butter and enough milk to form a paste, in a heatproof bowl. Place over a saucepan of simmering water. Stir over low heat for 2-3 minutes or until smooth. Remove from the heat. Stir in enough food colouring to reach the desired colour'.
7 Spread icing over slice. Place frozen Red Ripperz in a plastic bag. Use a rolling pin to smash into small pieces. Decorate slice. Keep in fridge until selling whole
“This little ripper wows with flaky pastry and pink custard, and is sure to satisfy sweet-tooth cravings.”
Kathy Knudsen
NOTE
When using puff pastry, always thaw slightly at room temperature before using a butter knife to separate the sheets. Remove 1 sheet at a time and place the rest in the fridge while you work.
easter egg hunt brownie
serves 16 | prep 20 mins (+ cooling) 55 mins
