1 large cob loaf (about 460g)
¾ cup strawberry jam
250g punnet fresh strawberries, halved
Icing sugar mixture, to decorate
Shortbread fingers, to serve
300ml tub thickened cream
1 cup full cream milk
1 cup vanilla custard
100g sachet instant pudding vanilla-flavoured dessert mix
Using a serrated knife, cut the top quarter off the cob. Pull away the soft bread from inside the cob, leaving a 1cm thick shell. Reserve top and soft bread for another use. Place cob an oven tray.
Cook in a moderate oven (180C) for about 10 minutes, or until golden and crisp. Remove. Cool.
Using the back of a spoon, spread jam over the base and around the inside of the cob. Refrigerate while preparing filling.
To make filling, beat cream in a medium bowl with a hand-held electric mixer until soft peaks form.
Combine milk and custard in a medium bowl. Sprinkle over dessert mix. Beat with a hand-held electric mixer for about 1 minute, or until thickened. Fold in cream.
Spoon filling into cob. Cover loosely with plastic wrap. Refrigerate for about 2 hours, or until cold.
Top filling with half the strawberries. Dust with sifted icing sugar. Serve with shortbread fingers and remaining strawberries.
TIP! Instant pudding vanilla-flavoured dessert mix is available from the dessert section of major supermarkets or independent grocers.