Blueberry Custard Slice

Prep Time
Cook Time
Ready In

"I saw this being made a while back, and found the recipe again at the Sydney markets site. It looked so delicious, it was more like a pudding, best served warm from the oven. Serve with yoghurt or ice-cream."

Original recipe yields 7 servings


  • Serving Size: 1 (194.3 g)
  • Calories 450.2
  • Total Fat - 24.3 g
  • Saturated Fat - 14.2 g
  • Cholesterol - 194 mg
  • Sodium - 392.7 mg
  • Total Carbohydrate - 50.9 g
  • Dietary Fiber - 2.5 g
  • Sugars - 27.3 g
  • Protein - 8.2 g
  • Calcium - 55.7 mg
  • Iron - 1.1 mg
  • Vitamin C - 6.5 mg
  • Thiamin - 0.1 mg

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.

Step 4

Cool slightly in pan. Dust with icing sugar, slice and serve.

Tips & Variations

No special items needed.

Tags : Dinner