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Plum and custard strudel slice

  • 0:20 Prep
  • 1:00 Cook
  • 16 Servings
  • Advanced


  • 2 cups (300g) plain flour
  • 1/2 cup (100g) brown sugar
  • 180g chilled butter, chopped
  • 2 tablespoons iced water
  • 1/4 cup (35g) custard powder
  • 1/4 cup (55g) caster sugar
  • 1 1/2 cups (375ml) milk
  • 8 25g can plums, drained, halved, stones removed
  • 1/4 cup (25g) flaked almonds
  • 1/4 cup (25g) rolled oats
  • Icing sugar, to dust


  • 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.

Source: taste.com.au


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