Steve White, head chef of The Ruperra Arms, Bassaleg, gives his take on a custard slice which has strawberry sauce and Belgium chocolate.

Ingredients

Cooked puff pastry square

Belgium milk chocolate

Fondant icing

Piping bag

Strawberry sauce

60g custard powder

500ml milk

100g caster sugar

strawberry to garnish

vanilla ice cream

Method

1. In a bowl melt your chocolate either in a microwave or a bowl with hot water underneath.

2. Cut your puff pastry square in half and coat one side with the Belgium chocolate place.

3. Place your fondant icing in the piping bag and feather it on the chocolate pastry half and chill in the fridge.

4. Boil the milk and dilute the custard powder with a little cold water and then add to milk.

5. When thickened place the sugar into the custard mix and pour on a cold tray to allow it to set.

6. To plate, cut the custard, chocolate puff pastry and normal puff pastry side to same size. Place the custard on the plain puff pastry side and then top with the chocolate layer.

7. Garnish with your vanilla ice cream, strawberry and drizzle with strawberry sauce.

The Ruperra Arms are hosting a Caribbean themed day on Saturday, May 27, from 12pm to 6pm. There will be Caribbean street food and music from a steel band.