Using an entire block of Cadbury Caramilk, this no-bake custard slice is sandwiched between two lattice biscuits for a decadent dessert.
- 200g Arnott’s Lattice biscuits
- 180g Cadbury Caramilk chocolate, finely chopped
- 150g milk
- 600ml cream
- 100g Cottee’s vanilla instant pudding
- 2 tbs custard powder
Line a square cake tin with baking paper, allowing excess to hang over the side. Arrange lattice biscuits upside down in the base.
Place milk in a small saucepan and bring to a simmering point. Remove from heat. Add half of the chopped Caramilk chocolate and stir until melted and smooth. Allow to cool.
Place 475ml cream in the bowl of a stand mixer with the whisk attachment. Sprinkle in instant pudding and custard powder. Beat for a minute until well combined, then add the cooled melted. Caramilk and continue beating for 2 – 3 minutes until thick.
Spread custard mixture over lattice biscuits and smooth. Top with remaining biscuits and refrigerate for at least an hour.
Place remaining cream in a saucepan and bring to a boil. Remove from heat and add remaining chopped Caramilk. Stir until melted and smooth. Set aside to cool.
Using overhanging baking paper, remove slice from tin and place on a serving plate. Drizzle over Caramilk glaze, slice into squares and serve.
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TIP: Choose a cake tin that fits the lattice biscuits snugly. You may need to cut some to
Recipe by: Author: Greer Worsley Publication : Australia’s Best recipes