Fairy Bread Weet-Bix Slice

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Recipe's preparation

Base

Preheat oven to 160°C fan-forced.

Grease a 16.5 x 26.5cm slice pan & line with baking paper, allowing the paper to overhang the sides.

Add butter to the bowl & melt 3 minutes, 50°C, speed 2, MC on.

Pour melted butter into a bowl or jug.

Add Weet-Bix to the bowl & crush 10 seconds, speed 7, MC on.

Scrape down sides of the bowl, then add flour, sugar & coconut.

Mix 5 seconds, speed 4, MC on.

Scrape down sides of the bowl, then add melted butter & combine for 10 seconds, speed 4, MC on.

Transfer to prepared pan, then use the back of a spoon to press & spread the mixture firmly over base.

Bake for 15 minutes or until light golden.

Set aside to cool completely.

Topping

Add custard powder & milk to the mixer bowl, then use "Thickening" mode to cook (80°C), MC on.

Add cream & condensed milk & use the "Thickening" mode again (80°C).

Add the butter & vanilla. Cook 1 minute, 80°C, speed 4, MC on.

Set aside to cool for 5 minutes.

Assembly

Pour custard into prepared pan, over the top of the Weet-Bix base.

Cover the surface with plastic wrap and place in the fridge for 2 hours, or until set.

When ready to serve, sprinkle slice with hundreds and thousands. (If you sprinkle with the hundreds and thousands before you are ready to serve, the colour from the sprinkles can run into the custard).

Slice into pieces to serve immediately. (From my experience, it doesn't keep well if not consumed on the same day, as the custard starts to run).