Raspberry and custard crumble slice

If you like fruit and custard, you'll love this coconut-based slice with real raspberries and a crunchy oat topping.

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 Paul's Premium Vanilla Custard
• 125g raspberries

1. Step 1

   Preheat oven to 180C. Grease and line a 16 x 26cm (base measurement) slice pan, allowing sides to overhang.

2. Step 2

   Beat butter, sugar and vanilla in a bowl until pale and creamy. Beat in egg. Fold in combined flour, coconut and milk.

3. Step 3

   Spread evenly over base of pan. Bake for 15- 20 minutes or until a skewer inserted into centre comes out clean.

4. 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.

5. Step 5

   Spread the Coconut Slice Base with 3/4 cup Paul's Premium 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.