Name: Irresistible blueberry coconut pikelet bake
Prep time: 120 min
Cook time: 45 min
Total time: 165 min
Yield: 8
Ingredients: 2 x 200g packet pikelets (8 in each), halved; 125g punnet blueberries, plus extra to serve; 5 eggs; ½ cup caster sugar; 2½ cups milk; 2 tsps vanilla extract; Vanilla ice-cream and maple syrup, to serve; TOPPING; 2 tblsps plain flour; 2 tblsps caster sugar; 1 tsp finely grated lemon rind; 25g unsalted butter; ½ cup coconut flakes

Irresistible blueberry coconut pikelet bake

Prepare this easy bake the night before, then simply pop it in the oven to feed a crowd.

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Serves 8

Prep

Cook

45M

Total

2H 45M

TIP: Fresh blueberries can be replaced with frozen blueberries or raspberries. For a change, serve this bake with a drizzle of cream.

Ingredients

2 x 200g packet pikelets (8 in each), halved

125g punnet blueberries, plus extra to serve

5 eggs

½ cup caster sugar

2½ cups milk

2 tsps vanilla extract

Vanilla ice-cream and maple syrup, to serve

TOPPING

2 tblsps plain flour

2 tblsps caster sugar

1 tsp finely grated lemon rind

25g unsalted butter

½ cup coconut flakes

Method

Grease a large, rectangular ovenproof dish (12-cup capacity).

Arrange three rows of pikelet halves, cut-side down, in prepared dish. Scatter over blueberries, gently pressing some in between pikelets.

Whisk eggs, sugar, milk and vanilla in a large jug until combined. Pour over pikelets in dish. Cover and refrigerate for at least 2 hours (or overnight) to allow custard to soak into pikelets.

To make topping, place flour, sugar and rind in a medium bowl. Using fingertips, rub in butter, until combined. Stir in coconut. Sprinkle topping over pikelets in dish.

Cook in a moderately slow oven (160C) for about 45 minutes, or until puffed and set in centre. Remove. Stand 10 minutes.

Serve warm with ice-cream and extra blueberries. Drizzle over maple syrup.

New Idea team