Step 1

Preheat oven to 180C. Place a sheet of puff pastry on an oven tray lined with baking paper. Top with a second sheet of baking paper and another oven tray. Bake for 20 minutes until golden. Repeat with second sheet of puff pastry.

Step 2

Place cream and milk in the bowl of a stand mixer. Sprinkle over pudding mix. Beat for 3-4 minutes until thick. Add golden syrup, brown sugar and vanilla and beat to combine.

Step 3

Line a 20cm square cake tin with baking paper, leaving plenty overhanging to make it easy to lift the finished slice out. Trim cooked puff pastry sheets into 20cm squares. Place one sheet in the base of the lined tin. Add cream mixture and smooth the top. Top with second sheet of pastry. Refrigerate for at least an hour, preferably overnight, to cool and set.

Step 4

Place Top ’n’ Fill in a small saucepan with extra cream. Whisk continuously over gentle heat until smooth and glossy, being careful to not let it boil or catch on the bottom. Transfer most of the caramel to a bowl and allow to cool, leaving approximately 1/4 cup of caramel in saucepan. Add chocolate and stir to melt, then transfer to another bowl to cool.

Step 5

Using overhanging baking paper, gently lift slice out of tin and place on a board or rack. Spread caramel a thick layer over the top. Place chocolate caramel mix in a small zip log bag. Snip one of the corners and pipe thin lines approximately 3cm apart over the Top ’n’ Fill icing. Drag a skewer through the lines to create a scalloped pattern.

Step 6

Slice into squares.