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Fairy bread Weet-Bix slice recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Coconut Weet-Bix custard slice inspired by Aussie fairy bread with creamy topping and biscuity texture, topped with colorful hundreds and thousands.
Ingredients:
  • 3 Weet-Bix, crushed
  • 100g (2/3 cup) self-raising flour
  • 45g (1/2 cup) desiccated coconut
  • 150g butter, melted
  • 30g (1/4 cup) hundreds and thousands
  • 70g (1/2 cup) custard powder
  • 310ml (1 1/4 cups) milk
  • 300ml thickened cream
  • 170g tube condensed milk
  • 40g butter, chopped
  • 4.40 gm vanilla extract
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease a 16.5 x 26.5cm slice pan and line with overhanging baking paper.
  • Mix Weet-Bix, flour, sugar, and coconut in a large bowl. Create a well in the center, pour in the melted butter, and mix until combined. Press the mixture firmly into a prepared pan using the back of a spoon. Bake for 15 minutes or until lightly golden. Allow it to cool completely.
  • For the topping: In a medium saucepan, whisk together custard powder and 60ml (1/4 cup) milk until smooth. Stir in the rest of the milk, cream, and condensed milk until well combined. Cook over medium-low heat, continuously whisking until it thickens and simmers, about 10 minutes. Stir constantly for an additional minute. Add the butter and vanilla, whisk until combined.
  • Transfer the creamy custard into a heatproof bowl. Let it cool slightly, stirring occasionally. After that, pour it into the prepared pan, smoothing the top. Cover with plastic wrap and refrigerate for 2 hours, or until firmly set.
  • Before serving, generously sprinkle the slice with colorful hundreds and thousands. Cut into appealing triangles before plating.

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