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Preheat oven to 180C. Grease and line a 16 x 26cm (base
measurement) slice pan, allowing sides to overhang.
Beat butter, sugar and vanilla in a bowl until pale and creamy.
Beat in egg. Fold in combined flour / baking powder and milk.
Spread evenly over base of pan. Bake for 15- 20 minutes or until
a skewer inserted into centre comes out clean.
Rub 60g butter into 1/2 cup plain flour until it resembles coarse
breadcrumbs. Stir in 1/4 cup brown sugar and 1/2 cup rolled oats.
Spread the slice base with 3/4 cup thick vanilla custard.
Sprinkle with frozen raspberries and the lychees, then sprinkle
with the oat mixture. Bake at 180°C for 25-30 minutes or until
golden. Cool in pan. Cut into pieces.