Skip to main content

Vanilla Slice with Pear Icing

I don't have a very good history with Vanilla Slice.  My main memory is Dad bringing them home for me whenever I was sick from school.  I wasn't sure which was worse; the idea of dealing with a 'snot block' when I was sick or that Dad didn't remember I didn't like them!  Later I tried one that was not from a big commercial place and I changed my mind.  Now I see what Dad was trying to show me.

This is super easy.

  • 1 pkt Sao biscuits  (Yes, I use Saos, not pastry!!  So sue me!!)
  • A deep tray, about 25x30cm.  Mine fitted 3x3 Sao biscuits exactly
Custard filling (from TMX book, pg 155)
  • 75g sugar
  • 2 eggs
  • 500g milk
  • 40g cornflour
  • 5g vanilla essence
Pear Icing
  • 1 cup sugar
  • 35g butter
  • 2 small pears (I used 4 canned halves)
  • a little water/syrup if needed
  • Place sugar into TMX and pulverise for 20 seconds on Speed 9
  • Scrape down and add remaining custard ingredients
  • Cook for 7 minutes at 90degC on Speed 4
  • Line pan with one layer of Sao biscuits
  • Spread all of custard onto bottom layer of biscuits
  • Top with another layer of biscuits
  • Refridgerate
  • Place 1 cup of sugar into TMX and pulverise for 20 seconds on Speed 9
  • Add butter
  • Cream until well combined
  • Add pears and process briefly until well chopped
  • Put in butterfly attachment and continue creaming on Speed 4, watching until it is the desired consistency
  • Scrape down and add a little water or syrup if necessary
  • Spread onto top Sao layer and put back into fridge until the Saos have softened and icing is set.
Mmmmm.  Yuummmmmm. Mmmmmmmmm.  Ms D said "Mum!  I am speechless!!"  She's a laugh.  :)
I think I could also do this with the Carob Custard.  And one day I'll find a Failsafe recipe for the pastry.


  1. Wow, you are amazing!

    How commercial do they look? I could pasd these off at mums group ;) will try the pear roll UPS this week too!

    Are saos failsafe, I never looked at them!

  2. Thanks for your comment, Tash. Yeah, my info is that Sao is Failsafe. No flavours etc.

    Those Mums Groups can be pretty harsh critics. Ha ha. Good luck with that.

  3. These look fantastic. I've been wondering if I could make a half decent one myself, now I'm inspired.

  4. Oscar's Mum, thanks. I'm quite sure you'll be able to make a totally decent one. :)

  5. Oh Yum. Pity I am sugar free ATM

  6. My TMX custard is always runny! Is yours? What consistency do you need for this?

    1. Hi Corinne, when I make this custard it's runny while it's hot and then thickens as it cools. Quite quickly, actually. So, in the end, it's quite firm enough for this recipe. Are you using cornflour, or another flour? frillypants x


Post a Comment

Please leave your comments. Especially suggestions to make these meals as scrummy as possible.

Popular posts from this blog

Sandra's No-Tomato Sauce

I have been using this all over the place...  and a bit like the Deli Chicken,  it has helped save Failsafe cooking all over again.  People on the facebook Failsafe pages are talking about it,  it has been translated into Thermomix-ese on the "Something From Nothing" page and here's mine.

Oh,  but first,  here's --->  Sandra's original.

Ingredients :

1 tin Red Kidney Beans, drained and rinsed150g Pear, about 2 large halves1 teaspoon Citric Acid1/4 cup (50g) Brown Sugar1 teaspoon Salt2 medium Carrots*, peeled and roughly chopped 1 stick Celery, roughly chopped4 Spring onions roughly chopped3-4 cloves of garlic1/2 cup WaterMethod:
Add all ingredients, except water, to TMX and pulverise on Speed 8 for about 5-8 secondsAdd waterWith MC in, cook for 25minutes,  Speed 3,  100ºC Purée by gradually increasing to Speed 9 for about 15 seconds*Moderate Salicylates

Verdict:  When I first tasted this I thought....    >.<  ewwww!...  but then I remembered I'd just ta…

Yorkshire Pudding

Mr frillipants' mum gave me this recipe, which really is the easiest-peasiest thing ever.

I am in the habit of making this with most roasts now, whether it's red or white meats, and it tastes so yummy with the meat and roasted veggies.  The recipe that I have says cooking time is 40-50 minutes,  which is seriously wrong. No idea where they got that? What I normally do is, when I have taken the cooked meat out of the oven to rest, and the veggies are still cooking, I put my 12-hole muffin tray in to start heating up.  I've already put a tiny dribble of a failsafe oil into each cup.  After a few minutes, I take the hot muffin tray out and, working very quickly, I pour the batter into each cup to about 1/3 full.  This will fill all 12 cups, giving the frillipantii 2 each... because we're greedy-gubbinses when it comes to Yorkshire Puddingses.


125g plain flour2 eggs1 tsp salt275g milkMETHOD Put all ingredients into Thermomix and mix on Speed 5 for 5 secondsScrap…

Real Deli Chicken

The internet community is amazing, isn't it?  I have been a part of special interest forums (infertility, breastfeeding, homebirth, parenting, Thermomix, Failsafe diet) and I love that there's always someone out there with the information you need.  This recipe is exactly that.  On the 'Beyond Failsafe - Biomedical Treatment for Food Intolerances' facebook group, one person asked for some 'chicken-y school lunch ideas'.  Along came Meredith H. with her very simple answer.  She soaks chicken in brine,  poaches it...  and as easy as that you have a very commercial-tasting 'Deli Chicken' with no cruddy ingredients what-so-ever.  Her kids call it 'white bacon'...  we played around with 'chacon', 'bicken'...  and the winner is Real Deli Chicken.

500+g chicken breast filletsAbout 1/4 cup salt1 Litre Cold Water, METHOD:
Dissolve salt in water by stirring wellPut in whole chicken breasts, cover and place in fridge Soak for 2-3…