• 3 sheets butter puff pastry, frozen

• 1/3 cup caster sugar

• 1200 ml thickened cream

• 3 x packets of instant vanilla pudding mix

• Optional: 1 teaspoon vanilla bean paste of vanilla extract, Pinch of salt

1. Preheat the oven to 190ºC degrees.

2. Prepare 6 sheets of baking paper about 2 cm wider than the puff pastry.

3. Lay baking sheets/trays on your bench and line with 3 of the sheets of baking paper. (see note 3)

For the next few steps you need to work quickly:

3. Carefully separate each sheet of puff pastry from the one below. I use the tip of a knife to run around the edges of the pastry, very gently prying the frozen sheet from the one below until I reach the centre. If it cracks don’t be alarmed, just squish it back together along the crack line before dusting with the sugar.

4. Mark your pastry to your tin size - Gently lay your baking tin over each sheet of pastry and using a sharp knife score the pastry along the edges of the baking tin. This will make it easier to cut the super flaky pastry after it’s been cooked and cooled.

5. Sprinkle a generous amount of caster sugar over the top of the puff pastry and smooth over with the tips of your fingers to ensure there’s an even coverage. (See note 1). Prick each sheet of puff pastry with a fork.

6. Repeat this for the remaining 2 sheets.

7. Place the baking trays into the oven and cook for about 15 minutes. The pastry will puff up.

8. Take the remaining 3 pieces of baking paper and place over the top of each par-cooked piece of pastry. Then place something heavy (a baking tin/sheet, saucepan) on top of the baking paper and pastry. This will help the sugar harden and caramelise while it continues to bake and give you the crisp, sugary finish you’ll be raving about. Cook for a further 10-15 minutes.

9. When it’s ready the pastry will have a deep golden colour (like caramel).

10. Remove the pastry from the oven and set aside to cool. 

11. Once cool use a sharp knife to cut along the scored lines so that the each sheet puff pastry will fit snugly into the baking tin.

12. You can cook the pastry ahead of time. Just seal each sheet separately in plastic wrap.

1. Place the cold cream and 3 packets of instant pudding mix into a bowl. Beat on high for about 2 minutes using a stand mixer or hand mixture. It will become very thick. To elevate the flavour you can add a squeeze of vanilla bean paste or extract and a pinch of salt.

2. Using a spatula, scrape down the sides of the bowl.

3. Place the custard in the fridge to chill.

1. Prepare a 23cm x 23cm baking tin with 2 sheets of baking paper in opposite directions which sling over the sides of the baking tin. Make sure you sling enough over the edges to be able to pull the vanilla slice from the tin with some force.

2. Place a piece of cooked and cooled puff pastry in the bottom of the baking tin, sugar side up (base layer).

3. Spoon over half of the vanilla custard. Spread it evenly over the pastry using a metal or silicone offset spatula (or the back of a large tablespoon). You can either wet or heat the spatula to make this easier.

4. Place a piece of cooked puff pastry on top of the vanilla custard, sugar side up (middle layer). Press down firmly so that the top piece of puff pastry is entirely tethered to the custard underneath.

5. Spoon over the remaining vanilla custard and spread it out evenly.

6. Place the last piece of cooked puff pastry on top of the vanilla custard, sugar side up (top layer). Press down firmly so that the top piece of puff pastry is entirely tethered to the custard underneath.

7. Cover and set aside in the fridge for at least a couple of hours.

8. To serve, dust the top of the vanilla slice with icing mixture. 

9. Lift the vanilla slice from the baking tin and place it on a cutting board. I use a serrated bread knife or electric knife to cut the vanilla slice into rectangles or squares.

10. Serve with fresh strawberries and/or raspberries.

1. You don’t have to caramelise the puff pastry. Just skip the sugar dusting.

2. You can use a larger tin if you like, such as slab tin. You just need to cook enough puff pastry.

3. You don’t have to have a middle layer of pastry. 2 layers is sufficient but 3 layers is the elevated ‘special’ version with extra crunch that takes me to my happy place.