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How to make Raspberry and custard crumble slice

Yield = 15-Dec
Prep time: 0:35
Cook time: 0:35
Total time: 1:10

Ingredients

Coconut slice base

  • 150g butter, at room temperature
  • 70g (1/3 cup) caster sugar
  • 1 teaspoon vanilla essence
  • 1 egg
  • 120g (3/4 cup) plain flour
  • 2 teaspoons self-raising flour
  • 60ml (1/4 cup) milk
  • 20g (1/4 cup) desiccated coconut

Topping

  • 60g butter
  • 1/2 cup plain flour
  • 1/4 cup brown sugar
  • 1/2 cup rolled oats
  • 3/4 cup Pauls Vanilla Custard
  • 125g raspberries

Method

  • Step 1 Preheat oven to 180C. Grease and line a 16 x 26cm (base measurement) slice pan, allowing sides to overhang.
  • Step 2 Beat butter, sugar and vanilla in a bowl until pale and creamy. Beat in egg. Fold in combined flour, coconut and milk.
  • Step 3 Spread evenly over base of pan. Bake for 15- 20 minutes or until a skewer inserted into centre comes out clean.
  • Step 4 Rub 60g butter into 1/2 cup plain flour until it resembles coarse breadcrumbs. Stir in 1/4 cup brown sugar and 1/2 cup rolled oats.
  • Step 5 Spread the Coconut Slice Base with 3/4 cup Pauls Vanilla Custard. Sprinkle with 125g raspberries, then sprinkle with the oat mixture. Bake at 180°C for 25-30 minutes or until golden. Cool in pan. Cut into pieces.