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
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Grease a large, rectangular ovenproof dish (12-cup capacity).
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Arrange three rows of pikelet halves, cut-side down, in prepared dish. Scatter over blueberries, gently pressing some in between pikelets.
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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.
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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.
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Cook in a moderately slow oven (160C) for about 45 minutes, or until puffed and set in centre. Remove. Stand 10 minutes.
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Serve warm with ice-cream and extra blueberries. Drizzle over maple syrup.