Thread: how does one eat a vanilla slice?

Originally Posted by dullbird

or very small slices

lol

I think some of it comes down to how fresh they are. If the pastry is a bit sweaty from being wrapped in gladwrap then they can be a bit hard to manage, with custard going all over the place, but that's half the fun.

Now I think about it, my vanilla slices don't usually have icing sugar.. are you talking about those double decker French vanilla slices? I can't fit one of them in my mouth!

I prefer this style, complete with passionfruit pips

I find the trick to eating a vanilla slice is to firstly turn it upside down and gently remove the bottom layer of pastry. Eat this first by itself and then progress to eating the rest of the slice upside down. This way you don't have the layer of pastry on top causing the custard explosion every time you bite down. You still have the icing on top (bottom) during every bite and the layer of pastry that now is on the bottom still holds the whole thing together. I must admit that it's taken quite a few vanilla slices over the years to come by this technique, and I'm sure it will probably take the rest of my lifetime to truely perfect it.

I often eat mine in small amounts ie.

Take one small half bite allowing a controlled amount of custard to squeeze out of the pastry, lick around the edges to straighten up the sides then repeat the above steps until one can comfortably wrap their slobbery custard covered chops around top and bottom and much away

One looks like a Pooh Bear in a honey pot, but it does save any going to waste

i take a similar approach to TheLowRanger, except i eat the top layer first

Personally, I like the Continental Vanilla Slice. (I think that's what they're called)

Starts off like normal, but also has a layer of cream, as thick as the custard, and is topped with coffee icing.

The only problem is the lockjaw I get, from suffing one of those bad-boys in my mouth.

i've never really been a fan of the old snot block

more of a custard tart man
but have been known to fall into a bowl of trifle

Originally Posted by hoadie72

lol

I think some of it comes down to how fresh they are. If the pastry is a bit sweaty from being wrapped in gladwrap then they can be a bit hard to manage, with custard going all over the place, but that's half the fun.

Now I think about it, my vanilla slices don't usually have icing sugar.. are you talking about those double decker French vanilla slices?

I can't fit one of them in my mouth!

I prefer this style, complete with passionfruit pips

Oh yes I'm talking about the naughty dirty slices of the french region that have more than one deck
I did say having to open my mouth more than originally anticipated

School dinners Manchester tart,I can still remember getting bits stuck up my nose in the rush for the dish,Ian Robson used to get it in his ears !