Step 1

Preheat oven to 210°C. Line a baking tray with baking paper.

Step 2

Line a slice tin with baking paper and set aside.

Step 3

Bake pastry sheets for 10-15 minutes or until puffed and just golden. When you remove them from the oven, place a tray on top of the sheets to make them flat. Leave them to cool this way.

Step 4

In a bowl, using a mixer, add the milk, cream and pudding mix together and combine until thick.

Step 5

Cut one pastry sheet to fit the base of the slice tin and place in the tin.

Step 6

Pour the custard mixture into the slice tin and smooth out evenly.

Step 7

Cut the second sheet of pastry and place on top.

Step 8

Refrigerate until chilled through (about 3 hours) and sprinkle with sifted icing sugar before serving. Remove from tin and slice into squares or rectangles using a serated knife.