Blueberry and Walnut Slice

Serves 20, Prep and Cook: 45 mins

1½ cups self-raising flour

1 tsp ground cinnamon

1¼ cups brown sugar, firmly packed 100g cold unsalted butter, finely chopped

²⁄³ cup milk

1 egg, lightly beaten

1 cup coarsely chopped walnuts

125g punnet fresh blueberries Icing sugar mixture, to decorate

1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.

2 Sift flour and cinnamon into a large bowl. Stir in sugar. Rub in butter with your fingertips, until mixture resembles fine crumbs. Press 2 cups of loosely packed crumbs (300g) firmly over base of prepared pan.

3 Add milk, egg and half the walnuts to remaining crumbs. Stir until well combined. Spread over base. Sprinkle with remaining walnuts and blueberries.

4 Cook in a moderate oven (180C) for about 30 minutes, or until golden brown and cooked when tested. Remove from oven. Cool in pan.

5 To serve, lift slice from pan. Dust with sifted icing sugar. Cut into pieces.