Note: Additional prep time of 4 ½ hours chilling time
- Grease a 3 cm-deep, 20 cm (base) square cake pan and line base and sides with baking paper, extending 3 cm over all sides. Place 9 biscuits, trimming to fit if needed, in a single layer, in pan to cover base.
- Place milk, thickened cream, unsalted butter, vanilla, sugar, cinnamon, nutmeg and cloves in a medium saucepan. Bring to a simmer over medium heat.
- Meanwhile, whisk cornflour and yolks in a large bowl. Gradually add warm cream mixture to cornflour mixture, whisking continuously until smooth and combined. Return cream mixture to saucepan and heat over medium-low heat. Cook, whisking constantly, until mixture boils and thickens (do not overheat or mixture will separate).
- Pour warm custard over biscuits. Top with another layer of 9 biscuits, with the glazed side up. Refrigerate for 4 hours or until chilled and set.
- To make the icing, place icing sugar in a large bowl. Pour in melted butter, a tablespoon of warm water and the vanilla. Stir until smooth
- Remove slice from pan and cut slice into squares, using shape of biscuits as a guide.
- Spread the icing over the slice pieces and scatter with the gold stars.
- This slice is best left in the fridge for several hours or overnight to allow biscuits to soften and custard to set.
- Edible gold stars are available in the baking aisle of most supermarkets.
More Baking & Desserts recipes
Forgotten to soften the butter?
Grate butter coarsely, spread onto baking paper and stand for 10 minutes before using. Alternatively chop into 2cm cubes, microwave on 30% power in 10 second bursts until just softened.