I've decided I need to work on my food photography. Probably all photography for that matter! I even recently read some tips on taking great food photos and that hasn't helped - not that they weren't good tips, they were, but its made me realise that what I probably need is to work on my knowledge of a digital SLR camera.  But I digress.

I found this recipe handwritten on a piece of paper under my desk at work when I had to pack everything up for re-carpeting.  You could tell it was written quite some time ago or at least had been sitting where it was for some time, so I haven't tried to find the author.  I thank them however as this was delicious!  It is a little bit time consuming because there are a few steps so if you're in a hurry to prepare something for guests then this problaby isn't it.

With Mother's Day coming up, this might be perfect for an old fashioned afternoon tea.

Strudel slice with custard and plums

2 cups plain flour
1/2 cup brown sugar
180g chilled butter, chopped
2 tbs iced water
1/2 cup custard powder
1/2 cup caster sugar
3 cups milk
825g can plums
1/2 cup flaked almonds

Preheat oven to 180C.  Grease and line a 20cm cake pan with baking paper.  Allow the sides to overhang so you can easily lift the slice out.

Put the flour, brown sugar and butter in a food processor (gotta love that!) and process until the mixture resembles breadcrumbs. Add water and process until it all comes together.  Turn onto a floured surface and bring it all together.  Divide into two and put half into the freezer for later.

Press the dough into the base of the pan and smooth it out with the back of a spoon.  Dip the spoon into some hot water every so often to make it easier.  Bake for 20 minutes. Remove from the oven and set aside to cool slightly.

While the base is baking, combine the custard powder and caster sugar in a saucepan. Gradually pour in the milk while stirring to avoid lumps.  Stir constantly over medium heat until the mixture boils and thickens.  Pour over the prepared base and allow to cool slightly.

Cut the plums in half and remove the stone.  If the plums are on the bigger side, slice them again lengthways.  Arrange the plums evenly over the custard. Remove the remaining dough from freezer and either grate or crumble into a bowl.  You'll need to do this quickly or it will start to soften in your hands and be hard to work with.  Add the almonds and mix gently. Sprinkle evenly over the base.

Bake for 35 to 40 minutes or until golden brown.  Remove from the oven and set aside to cool. After the slice has completely cooled, place in the fridge for 1 hour to set. 

Serve dusted with icing sugar.