Raspberry crumble custard slice recipe

4 Method Steps

Step 1

Preheat oven to 200°C/180°C fan forced. Lightly grease a 4cm-deep, 17 x 27cm (base size) slice pan. Line the base and long sides with baking paper, allowing the paper to overhang the long sides.

Step 2

Use electric beaters to beat the caster sugar, butter and vanilla in a bowl until pale and creamy. Add the flour and almond meal. Stir until well combined. Press two-thirds of the dough over the base of prepared pan. Bake for 15 minutes or until lightly browned. Set aside to cool slightly.

Step 3

Meanwhile, combine the custard powder and extra caster sugar in a saucepan. Add 125ml (1 ⁄2 cup) milk and mix until smooth. Stir in the remaining milk. Place over medium-high heat and cook, stirring constantly, for 5 minutes or until it comes to a simmer and thickens. Remove from heat and set aside to cool slightly.

Step 4

Scatter half of the raspberries over the biscuit base. Dollop over the warm custard. Top with the remaining raspberries and dough, then flaked almonds. Bake for 30-35 minutes or until golden. Set aside in the pan to cool completely. Dust with icing sugar then cut into slices to serve.