• 16 x Arnotts SAO’s
• Custard Powder
• Vanilla Essence
• Sugar
• Milk

Get a pan that you can lay around 8 sao’s, you may need a square or rectangle pan and you might need to break them to fit.

Add 4/5 big heaped tablespoons of custard powder, add a little bit (what ever you think is a little bit)  of vanilla essence, 2 teaspoons of sugar, and 200mls of milk together.

Mix to get a smooth paste and no lumps, add another 300/400mls of milk (you need around 500mls of milk total) then heat to a boil. Once the mixture has boiled then turn the heat off and constantly mix vigorously until you get a custard consistency (it gets a little lumpy and sticky when it starts to thicken but keep mixing).  You want it to peak a bit but not runny.

Pour onto saos in the pan, then add another layer of saos on top.Push down on the saos (so the soa’s soak a bit of the custard mixture making them soft) then put it in your Waeco, not an engel, to set.

Icing – Add 4/5 tablespoons of icing sugar and mix with a little bit of water. Stir until you get a smooth paste, you want it a bit runnier so it soaks into the saos. Then pour icing mixture back on top of the saos and put back into the Waeco.

Leave it overnight if you can. We have found it is best on day 2, not sure about any longer as we usually have eaten it all by day 3. Enjoy!