Step 1 Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges.

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Step 2 Process Arnott’s Butternut Snap Cookie in a food processor until finely crushed. Add butter. Process until combined. Press over base of prepared pan. Refrigerate while making filling.

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Step 3 To make custard filling, combine cream, milk, sugar and vanilla in a small saucepan over a low heat. Stir until hot. Don’t boil. Remove from heat.

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Step 4 Whisk egg yolks and custard powder in a heatproof bowl until smooth. Gradually add hot cream mixture, whisking until smooth. Return to saucepan and continue to whisk over a medium to high heat until boiling and thickened. Remove. Pour over base.

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Step 5 Cover surface with plastic wrap. Refrigerate for 2 hours, or until firm.

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Step 6 Place chocolate and butter in a medium microwave safe bowl. Microwave on medium heat for 20 second bursts, stirring in between, until melted.

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Step 7 Spread chocolate over custard filling. Chill until set.

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Step 8 Lift slice from pan. Cut into pieces to serve.