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BLUEBERRY CUSTARD SLICE

Ingredients

  • Prep 20 mins
  • Cook 50 mins
  • Serves 8

This pudding-like slice is best eaten warm shortly after baking.

  • 4 free-range eggs (at room temperature), separated
  • 3⁄4 cup caster sugar
  • 1 tsp vanilla extract
  • 125g butter, melted
  • 3⁄4 cup plain flour
  • 500ml milk, warmed
  • 125g blueberries
  • Icing sugar, for dusting

Directions

  • STEP 1 - Preheat oven to 150°C/130°C fan-forced. Grease and line an 18cm x 28cm (3.5cm deep) lamington pan with baking paper.
  • STEP 2 - Place egg whites into a bowl and beat until firm peaks form. Set aside. Place egg yolks and sugar in a large bowl. Using electric beaters, whisk for 2 minutes until light and creamy. Add vanilla and melted butter and whisk for 1 minute until well combined.
  • STEP 3 - Gradually whisk in flour until batter is well combined. Gradually beat in warm milk. Using a large metal spoon, just stir in egg whites (note, about 2-3 stirs is all that is required – the mixture will look lumpy). Pour mixture into prepared pan. Scatter blueberries over the top. Bake for 45-50 minutes until pale golden and just set. Cool slightly in pan. Dust with icing sugar, slice and serve.

Recipe Ingredient

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