Raspberry and custard crumble slice

Name: Raspberry and custard crumble slice
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: European, British
Ingredients: 150g butter, at room temperature; 70g (1/3 cup) caster sugar; 1 tsp vanilla essence; 1 egg; 120g (3/4 cup) plain flour; 2 tsp self-raising flour; 60ml (1/4 cup) milk; 20g (1/4 cup) desiccated coconut; 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

5 steps

Prep:35minCook:35min

Updated at: Sat, 10 Feb 2024 11:58:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per recipe

Calories3361.7 kcal (168%)

Total Fat209.6 g (299%)

Carbs335.1 g (129%)

Sugars152.1 g (169%)

Protein45.4 g (91%)

Sodium298.5 mg (15%)

Fiber17.1 g (61%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Coconut base

150gbutter

at room temperature

70gcaster sugar

1 tspvanilla essence

1egg

120gplain flour

2 tspself-raising flour

60mlmilk

20gdesiccated coconut

Topping

60gbutter

½ cupplain flour

¼ cupbrown sugar

½ cuprolled oats

¾ cupVanilla Custard

125graspberries

Instructions

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