Step 1

Preheat oven to 160C. Place 12 Anzac biscuits over the holes of a 12-cup patty pan. Bake for 6-8 minutes until soft. Remove from oven and use a spoon to gently press each biscuit down into the hole to form a tart case. Allow to cool and harden, then remove to a plate. Repeat with remaining biscuits.

Step 2

Place cream and milk in the bowl of a stand mixer with the whisk attachment. Sprinkle over instant pudding. Whip for 3 minutes until thick. Add golden syrup and beat well. Set aside in the fridge until ready to serve.

Step 3

Use a spoon or piping bag to fill each Anzac biscuit tart case with golden syrup custard. Drizzle with extra golden syrup just before serving.