GREAT BRITISH BAKES

Easy, old-school treats to enjoy with your afternoon cuppa

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PREP TIME: 30 MINS, PLUS CHILLING
COOK TIME: 30 MINS
CALS: 377 FAT: 22G
SAT FAT: 14G CARBS: 37G

Manchester tart traybake
SERVES 12

A retro favourite, with custard, jam, and a crunchy coconut base.

YOU WILL NEED

100g desiccated coconut, toasted
200g plain flour
100g cold, salted butter, diced
1tbsp golden caster sugar
1 medium free-range egg, beaten
150g seedless raspberry jam

For the filling:
100g caster sugar
40g Bird's custard powder
6 medium free-range egg yolks
500ml whole milk
1- 2 tsp vanilla extract or vanilla bean paste
75g cold, unsalted butter, diced
6 cocktail/maraschino cherries, halved

You will need:
20x25cm baking tin, base and sides lined with baking paper

1 For the base, whizz 75g of the desiccated coconut, toasted flour, butter, sugar and a pinch of salt in a processor to fine crumbs. Add the egg and pulse until it forms a soft dough. Press evenly over the base of the lined tin and chill for 30 mins.

2 Heat the oven to 170C Fan. Bake the base for 30 mins until lightly golden. Spread over the raspberry jam and set aside to cool.