Semolina Custard Slice

Ingredients

SLICE:
500g Filo Pastry
CUSTARD:
8 Cups (2 Litres) Milk
4 Eggs
1 1/2 Teaspoons Vanilla Essence
185g Unsalted Butter, melted
1 1/2 Cups Havelock Semolina
1 Cup CSR White Sugar
A little grated Lemon Peel
SYRUP:
1 1/2 Cups CSR White Sugar
Rind of 1/4 Lemon
2 Tablespoons Honey
1 1/2 Cups Cold Water
1/4 Cup Lemon Juice

Method

SLICE:
1 : Unwrap the filo pastry and spread it flat. (To prevent the filo pastry drying out, cover with a damp tea towel
whilst using it). Using an upturned 28 x 25cm (10 x 11 inch) baking tray as a guide, trim pastry to fit into the tray.
Place a sheet of pastry into base and brush well with melted butter.
2 : Using half the quantity of pastry continue layering and buttering. Set this aside and prepare the custard.

CUSTARD:
1 : Heat milk in large saucepan to simmering point, then reduce the heat. Gradually sprinkle the Havelock Semolina onto
the milk, stirring constantly, until the mixture boils and thickens.
2 : Reduce the heat to very low, and allow the Havelock Semolina mixture to simmer gently for 5 mins., stirring
constantly. Remove from heat and cool slightly.
3 : Beat the eggs thoroughly, with the CSR White Sugar and vanilla.
4 : Gradually add to the Havelock Semolina mixture and blend in thoroughly. Allow the mixture to become cold, then
pour or spoon it onto the pastry base in the baking tray. Spread evenly.
5 : Place a sheet of pastry on the custard, brush well with butter, then continue adding pastry and brushing with butter
until all the pastry has been used. Chill until the custard has thickened and is very cold.

SLICE:
1 : Preheat oven to 220oC (440oF), bake for 15 minutes, then reduce the oven temperature to 160oC (325oF) and
cook for another 40 mins.

SYRUP:
1 : Place all the ingredients for the syrup into a large saucepan; stir over a low to moderate heat until the CSR White
Sugar dissolves.
2 : Bring to the boil, uncovered and cook for several mins. Allow to cool, discard lemon rind.
3 : When the pastry is removed from the oven, cut into squares or diamond shapes.
4 : Spoon the syrup over the hot pastry, ensuring that is seeps between the squares or diamond shapes.
Cool, then refrigerate until serving.