Flapjack Manchester tart recipe
 A flapjack base replaces the traditional pastry in this old-school English pudding. Manchester tart is a great make-ahead dessert for a Sunday lunch with family and friends. 75g/2¾oz butter50g/1¾oz light soft brown sugar1 tbsp (25g/1oz) golden syrup175g/6oz porridge oats50g/1¾oz flour1 free-range egg, beatensalt 75g/2¾oz butter 50g/1¾oz light soft brown sugar 1 tbsp (25g/1oz) golden syrup 175g/6oz porridge oats 50g/1¾oz flour 1 free-range egg, beaten salt 500ml/18fl oz milk250ml/9fl oz double or whipping cream1 vanilla pod, split lengthways, seeds scraped out5 free-range egg yolks 100g/3½oz caster sugar50g/1¾oz cornflour or custard powder 500ml/18fl oz milk 250ml/9fl oz double or whipping cream 1 vanilla pod, split lengthways, seeds scraped out 5 free-range egg yolks 100g/3½oz caster sugar 50g/1¾oz cornflour or custard powder 5 tbsp raspberry jamfresh raspberries (optional)35g/1¼oz desiccated coconutmaraschino cherries 5 tbsp raspberry jam fresh raspberries (optional) 35g/1¼oz desiccated coconut maraschino cherries Method Preheat the oven to 190C/170C Fan/Gas 5. Line a 20cm/8in square (preferably loose-based) brownie tin with baking paper.To make the base, melt the butter, sugar and golden syrup in a saucepan with a pinch of salt. Remove from the heat and beat in the oats, followed by the flour and the egg. Tip the mixture into the tin. Run your hands under cold water and pat the mixture over the base of the tin, making it as even as you can. Bake for about 15 minutes until set and browning around the edges. Remove from the oven and leave to cool.To make the custard, heat the milk and cream together with the vanilla pod until just below boiling point. Leave to cool a little. Beat the egg yolks and sugar together until thick and creamy, then beat in the cornflour or custard powder. Pour the milk and cream mixture onto the egg mixture, whisking continuously. Pour the mixture back into the pan and stir over a medium–low heat until the custard starts to thicken, then whisk constantly until it bubbles and has thickened considerably. Leave to cool to room temperature, whisking regularly to prevent a skin from forming.To assemble, spread the jam over the flapjack base. Dot over some fresh raspberries, if using, then add the custard, smoothing it over with a palette knife. Sprinkle with the coconut and decorate with one or several maraschino cherries. Chill for at least 2 hours until completely set.Cut into slices and serve. Preheat the oven to 190C/170C Fan/Gas 5. Line a 20cm/8in square (preferably loose-based) brownie tin with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Line a 20cm/8in square (preferably loose-based) brownie tin with baking paper. To make the base, melt the butter, sugar and golden syrup in a saucepan with a pinch of salt. Remove from the heat and beat in the oats, followed by the flour and the egg. Tip the mixture into the tin. Run your hands under cold water and pat the mixture over the base of the tin, making it as even as you can. Bake for about 15 minutes until set and browning around the edges. Remove from the oven and leave to cool. To make the base, melt the butter, sugar and golden syrup in a saucepan with a pinch of salt. Remove from the heat and beat in the oats, followed by the flour and the egg. Tip the mixture into the tin. Run your hands under cold water and pat the mixture over the base of the tin, making it as even as you can. Bake for about 15 minutes until set and browning around the edges. Remove from the oven and leave to cool. To make the custard, heat the milk and cream together with the vanilla pod until just below boiling point. Leave to cool a little. Beat the egg yolks and sugar together until thick and creamy, then beat in the cornflour or custard powder. Pour the milk and cream mixture onto the egg mixture, whisking continuously. Pour the mixture back into the pan and stir over a medium–low heat until the custard starts to thicken, then whisk constantly until it bubbles and has thickened considerably. Leave to cool to room temperature, whisking regularly to prevent a skin from forming. To make the custard, heat the milk and cream together with the vanilla pod until just below boiling point. Leave to cool a little. Beat the egg yolks and sugar together until thick and creamy, then beat in the cornflour or custard powder. Pour the milk and cream mixture onto the egg mixture, whisking continuously. Pour the mixture back into the pan and stir over a medium–low heat until the custard starts to thicken, then whisk constantly until it bubbles and has thickened considerably. Leave to cool to room temperature, whisking regularly to prevent a skin from forming. To assemble, spread the jam over the flapjack base. Dot over some fresh raspberries, if using, then add the custard, smoothing it over with a palette knife. Sprinkle with the coconut and decorate with one or several maraschino cherries. Chill for at least 2 hours until completely set. To assemble, spread the jam over the flapjack base. Dot over some fresh raspberries, if using, then add the custard, smoothing it over with a palette knife. Sprinkle with the coconut and decorate with one or several maraschino cherries. Chill for at least 2 hours until completely set. Cut into slices and serve. Cut into slices and serve.