Denheath Custard Squares After reading all the rave reviews for the last few years the

local cafe which stocked them was the first place I stopped with my family on our first trip back to Christchurch in several years. Darling husband was very very patient after grotty flight with even grottier children but all of us agreed, while scoffed in an instant, they tasted exactly like his Greek !"year"old Aunts #cheats# Galatoburoko $Greek vanilla slice%. I even flew one home, made a batch and got my neighbour to test both... I#m sure Denheath C& are made from pure '( eggs and cream and butter and yummy yummy great things I miss dreadfully but for those that want to have a go of this recipe that#s been used in )ete#s family as a #*uickie# for ages $and adapted for modern ingrediants such as ready rolled pastry% give it a go and see what you think... defrost and fork + sheets of ready rolled puff pastry. ,ake at - . // for -."-! minutes, opening the oven and prodding with a fork to make sure the pastry stays flaky but flat. Cool. Cut to fit the s*uare tupperware container $maybe +! cm x +! cm x -. cm0%. Cut one into -1 smaller s*uares $2 x 2% 3ith an electric beater beat for 4 minutes5 4 x -..g Cottees instant vanilla pudding mix packet $not sure if you can get this in '( or how different the Greggs one would be0% 1.. m6 cream 1.. m6 milk 6ay the whole slice of pastry in the bottom of the tupperware container, scrape in the custard and flatten, place the #7igsaw# second layer on and push down slighty. 8ake some white icing and ice or leave uniced $to simply dust with icing sugar later%. 9efridgerate overnight. &lide knife through upper pastry and custard and cut lower pastry to serve. Galactobureko 8akes "-. Ingredients5 4 cups Australian milk -!g $4 teaspoons% Australian butter 0 cup fine semolina 4 eggs -:4 cup caster sugar - teaspoon grated lemon rind 0 teaspoon vanilla essence -. sheets filo pastry melted Australian butter, for brushing &ugar syrup5 - cup caster sugar - cup water 7uice of 0 lemon 8ethod5 -. ;eat milk and butter in a saucepan until melted and gradually stir in semolina until smooth but do not allow to boil. ,eat together eggs, sugar, rind and essence and mix into semolina. Cook, stirring continuously over medium heat until custard has thickened. <his will take about !"-. minutes. +. ,utter and layer half the filo sheets on top of each other and place in the base of a 4. x +-cm lamington pan or baking dish. )our over custard and cover with remaining buttered and layered filo sheets. Cut the top of the pastry into a lattice pattern. ,ake at - .0C for - hour until the pastry is golden. 4. Combine sugar syrup ingredients in a saucepan stirring until sugar has dissolved. ,ring to the boil and simmer for ! minutes. )our lukewarm syrup over warm pastry and cool uncovered. Cut into slices and serve.