Plum and custard strudel slice

Method

• 1
  Preheat oven to 180°C. Grease and line a 23cm square cake pan with baking paper, allowing the sides to overhang.
• 2
  Place flour, brown sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add water and process until mixture just comes together. Turn onto a floured surface; gently knead until smooth. Divide into 2 portions. Wrap one in plastic wrap and place in the freezer to firm.
• 3
  Press remaining dough into the base of the pan. Smooth surface with the back of a spoon. Bake for 20 minutes or until lightly golden. Remove from oven; set aside to cool slightly.
• 4
  Meanwhile, combine custard powder and caster sugar in a saucepan. Gradually pour in milk while stirring. Place over medium heat and cook, stirring constantly with a wooden spoon, for 2-3 minutes or until mixture boils and thickens. Remove from heat. Pour over the prepared base. Set aside to cool slightly.
• 5
  Arrange the plums evenly over the custard. Coarsely grate chilled dough into a bowl. Add the almonds and oats and gently toss to combine. Sprinkle evenly over the plums. Bake for 35-40 minutes or until golden brown. Remove from heat. Set aside in the pan to cool completely. Turn onto a clean surface and dust with icing sugar. Cut into squares to serve.