1

Place half the semolina in a large heatproof bowl with 1⁄3 cup (75g) sugar, custard powder, eggs, egg yolks, rind and vanilla. Whisk until combined.

2

Bring milk to the boil in a medium saucepan over medium heat. Gradually whisk hot milk into semolina mixture until combined. Pour mixture into same pan. Reduce heat to low and cook, stirring, for 2–3 minutes or until custard boils and thickens. Gradually whisk in remaining semolina. Transfer custard to a heatproof bowl and cover with plastic wrap. Cool for 20 minutes, stirring occasionally.

3

Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 30cm x 20cm lamington tin with oil. Lightly spray 1 sheet of filo with oil. Top with another sheet of filo and lightly spray with oil. Repeat with another 4 sheets of filo to make a 6-sheet stack. Cut a 5cm-wide strip from 1 end and discard. Line prepared tin with pastry stack, allowing excess pastry to hang over the sides. Spread custard over pastry base. Make another pastry stack using oil spray and remaining filo. Cut a 10cm-wide strip from 1 end and discard. Place pastry stack over custard, rolling excess pastry around the edges to make a border. Using a sharp knife, cut a shallow crisscross pattern in pastry. Bake for 40 minutes or until pastry is crisp and golden.

4

Meanwhile, combine ¼ cup (55g) sugar, honey, juice, cinnamon and ¼ cup (60ml) water in a small saucepan. Stir over medium heat until sugar has dissolved. Bring to the boil. Reduce heat and simmer, uncovered, for 5–6 minutes or until slightly thickened. Discard cinnamon and cool for 20 minutes. Pour cooled syrup over hot slice. Cool. Serve.