1.Millers Pie & Sandwich Bar
This was a very, very close race but Millers came out as the winner – by 2 votes. And after a look around their Facebook page we are very disappointed we haven’t visited them yet. Team lunch tomorrow?
At only $3.30 a pop these vanilla slice delights look the business. And, they have an Argenton out-post too. You know, if you’re on the road out-and-about.
334 Sandgate Road, Shortland 2307
Check out their FB
2.Georgetown Cake Shop
Coming in second was this traditional bakery stalwart. Better known for their pies and made to order cakes it would appear that you guys are also diggin’ their vanilla slice recipe, pink icing preferred.
66 Georgetown Rd Georgetown 2298
Lucky for us, this is the closest bakery to our office so all team birthday cakes are from Sweet Poison, yew! But, turns out we have been missing a trick by not ordering trays of their vanilla slice. More of a french vanilla offering, we cannot wait to taste test their modern twist on the old “snot block” – a caramelised sweet pastry, French Vanilla custard & caramel fudge…
Shop 15, Market Town Shopping Centre (same side as Coles)
Parry St Newcastle West 2302
You can even pre-order
4.Merewether Fresh Bake
Everyone who voted for these guys was pretty passionate about their vanilla slices – the wonderful wobble of the custard, the right amount of sweetness in the icing. Just yes. And after the backlash when they were left out of our “where to get a good pie” list we wouldn’t dare disregard their popularity.
59 Ridge St, Merewether 2291
All the Facebook details here
5.You can’t beat homemade
Many people tagged their bake-at-home friends and gave nods to their Mum’s and Grandma’s ‘cause let’s face it, sometimes you just can’t beat the original homemade article. So, here’s a recipe we found in the CWA Cookery Book and Household Hints circa 1941 for you to test out irl.
1 oz castor sugar
1/2 pint milk
1 teaspoon butter
1/2 oz flour
1 egg or 2 yolks
1/2 teaspoon vanilla essence
Roll the prepared pastry to 1/8 in. thickness. Cut into oblongs 1 3/4 x 4 in. Bake on a baking sheet in a quick oven till pastry is fully risen. Reduce heat and finish baking. Cool on a cake rack. Melt the butter in a saucepan, stir in sugar and flour, and take pan to side of fire. Stir in the milk, a teaspoon at at time and beat the mixture till smooth. Return to the fire and cook, stirring constantly for 3 or 4 minutes, then draw again to the side of fire, and stir in the well-beaten egg and vanilla. Stand over a pan of boiling water, and cook for a few minutes, then leave till cool. Put between the pastry, spread the tops with water icing (some may have coloured icing), and sprinkle with chopped nuts.