adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Neenish custard slice recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Combine two Aussie classics for a no-bake dessert filled with instant pudding mix. Chill and pipe the iconic neenish pattern on top for a sweet treat.
Ingredients:
  • 200g pkt lattice biscuits
  • 108.90 gm raspberry jam
  • 600ml thickened cream
  • 100g pkt instant pudding mix
  • 225g (1 1/2 cups) soft icing sugar
  • 25g unsalted butter, melted
  • 4.40 gm vanilla extract
  • 60ml (1/4 cup) milk
  • Pink food colouring, to tint
  • 7.50 gm cocoa powder
Instructions:
  • Prepare a 20cm square cake pan by greasing and lining it with baking paper, allowing the sides to overhang. Arrange biscuits in a single layer in the pan to cover the base, trimming if needed. Spread a thin layer of jam over the biscuits.
  • In a large bowl, pour in the cream and sprinkle over the pudding mix. Use an electric mixer to beat for 10 to 15 seconds until thick and creamy. Gently spoon the custard over the jam layer, smoothing the surface. Add another layer of biscuits on top. Refrigerate until ready to serve.
  • For the icing, sift icing sugar into a bowl. Incorporate butter and vanilla. Slowly pour in 2/3 of the milk, stirring well. Divide into two bowls. Dye one bowl pink with food coloring. Sift cocoa into the other bowl and mix well, adding more milk if needed for spreadable consistency. Transfer each color into separate piping bags.
  • Drizzle chocolate icing in a triangle pattern on one half of the lattice biscuits. Chill for 30 minutes until firm. Drizzle pink icing in a triangle pattern on the remaining biscuits. Chill until set. Cut into even pieces following the shape of the biscuits. Serve and enjoy!

Similar Recipes