Pumpkin scones or vanilla slice?
We chat with Nic about a pumpkin scone recipe some might debate is even a sweet treat and how a phone call ended a decades long family mystery over a vanilla slice.
Ma’s pumpkin scone recipe
Ingredients
1 cup cooked mashed pumkin
1 tbs butter
1/2 cup sugar
1 egg
2 cups self-raising flour (sifted)
Method
Preheat oven to 180 degrees celsius.
Cook and cool the pumpkin to at least room temperature.
Beat butter and sugar until well combined.
Add egg and cooled pumpkin to the butter and sugar mixture.
Add sifted flour and mix all ingredients until well combined.
Place large tablespoon-sized mounds onto a well-greased tray or baking paper and place into the pre-heated oven.
Cook for 10-15 minutes until just browning on the edges.
Arnott's vanilla Sao slice recipe
Ingredients
80g custard powder
120g caster sugar
750ml milk
1 tsp vanilla bean paste
1 packet Arnott’s SAO Biscuits
1/2 cup passionfruit pulp
50g butter
3 cups icing sugar
Method
Place custard powder and sugar in a saucepan and make into a smooth paste with a little of the milk.
Gradually stir in the remaining milk. Stir continuously over gently heat until custard comes to boil and thickens. Remove from heat and stir in vanilla bean paste.
Cover surface of custard with cling wrap to prevent a skin from forming and allow to cool completely.
When custard is cool, spread generously (1-1.5cm thickness) on the base of a SAO biscuit and top with another biscuit to make a slice. Repeat this process until all biscuits have been used.
Combine pulp, butter and sugar in a heatproof bowl and mix over a pan of simmering water, stirring until the icing is smooth and glossy. Chill for 5 mins to thicken slightly.
Spread icing on top of each of the slices and chill until set.
Keeps for 2 days.
Source: Arnott's Vanilla Sao Slice
