1.Grease a 19cm x 29cm lamington pan.
2.Preheat oven to 180°C (160°C fan-forced).
3.To make filling; combine all ingredients in saucepan, cook stirring constantly until mixture is thick and smooth; cool to room temperature.
4.Sift dry ingredients into bowl, rub in butter. Add enough combined honey, egg and milk to make ingredients cling together. Knead gently on lightly floured surface until smooth, cover, refrigerate 30 minutes.
5.Divide dough in half, roll half large enough to cover base of prepared pan. Spread with cold filling, cover with remaining rolled-out pastry. Glaze with a little extra milk or water, sprinkle with a little extra sugar. Bake for about 25 minutes. Cool in pan before cutting.
Keeping time: 3 days.Note