My Dad, the omniest omni that ever omnied, ate these vanilla slices like they were the tastiest tastes he’s ever tasted.

As he left I shouted out the door ‘You got VEGANED! I AM TELLING ALL YOUR MATES! You ate PLAAAAAANTS!’

Mum told me to ssshhh, and that if I kept it up, I’d jinx it and next time he would not nom the grassy noms.

But, I know he will.

You shoulda SEEN him.

The man was gorging on that custardy goodness like there was no tomorrow.

He is putty in my plant-based hands.

#mwahahaha

DO WHAT I DID:

First, cook two complete sheets of puff pastry (or as much as you will need to line your dish or tray twice) until lightly golden, then when they are cooler, gently squash them flat with a chopping board or something, set aside.

Then in a big saucepan, I use Foster Clarks custard powder, but HEAPS more than the packet says. Like, at LEAST half a cup, if not more. I add about 3 tablespoons of sugar and a big splash of vanilla then add about 750 mls of bonsoy. Stir and stir and stir, it should get so thick it is getting hard to stir. I dunno, picture super cooked smooth porridge consistency.

If it’s not thickening enough, mix more custard powder with a little milk to make it runny and add it in, do that as much as you need to. The other option is to add a teaspoon of agar to thicken it up.

I use my lasagna dish, put one layer of pastry on the bottom, top with the warm custard, other pastry sheet on top. Let it cool a little on the bench.

The icing is about two tablespoons of nuttelex, I dunno… two cups of icing sugar? A splash of vanilla, mix and add bonsoy until it gets nice. Put icing on top and refrigerate until it’s all cool and set.

ALSO YOU MUST USE BONSOY IF YOU USE A DIFFERENT MILK YOU WILL TASTE THE MILK AND IT WILL BE A BIT SHIP.

Xx.