Ruby Bhogal served up delicious blueberry custard crumble bars/slices on Steph’s Packed Lunch.

The ingredients for the Almond Shortbread are: 225g Unsalted Butter, room temp, 110g Caster Sugar, 1.5tsp Almond Extract, 225g Plain Flour, sifted and 100g Cornflour.

For the Blueberry Filling: 450g Blueberries, 20g Caster Sugar and 1tbsp Water.

For the Vanilla Custard: 500ml Full Fat Milk, 2tsp Vanilla Bean Paste, 6 Egg Yolks, 100g Caster Sugar, 20g Flour, 20g Cornflour and 3/4 Sheet of Gelatin or 1/4tsp Agar Agar.

For the Ginger Crumble: 200g Flour, 100g Demerara Sugar, 125g Unsalted Butter, cubed and fridge temp, 1/2tsp Ground Ginger, 50g Flaked Almonds and 1 Stem Ginger bulb, finely chopped.

See more delicious blueberry treats in the book titled: The Blueberry Cookbook: Year-Round Recipes from Field to Table available from Amazon now.